Servings: about 8 cups
Total Time: 35 minutes
Ingredients
- 1 Tbsp. oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic (about 3 cloves)
- 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded and cubed
- 4-5 cups broth or stock (chicken or vegetable)
- 2 tsp. salt
- 1/2 tsp. black pepper
- optional: pepitas (pumpkin seeds), heavy cream, fresh thyme
Thyme Croutons
- 2 cups cubed bread
- 2 Tbsp. oil
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- to taste, salt
Sweet squash, flavorful spices and savory herbs blend into a smooth, velvety soup with rich flavor in every spoonful. Butternut Squash Soup freezes well and keeps for 2–3 months in the freezer.
Directions
For Thyme Croutons, preheat oven to 375°F. Toss bread cubes with oil and seasonings. Spread into a single layer on a baking sheet. Bake, turning halfway through, until crisp, 15–20 minutes. Remove from oven and let cool.*
While croutons are baking, heat oil in a large soup or stock pot over medium-high heat. Add onion, celery, ginger and garlic; sauté until onions are translucent, about 5 minutes. Add cubed squash and enough broth to just cover the squash. Season with salt and pepper. Bring soup to a simmer and cook until everything is tender, 15–20 minutes.
Drain and reserve broth from pot. Puree the solids with an immersion blender, blender or food processor. Stir in as much of the reserved broth as needed for desired consistency.
To serve, top soup with Thyme Croutons and desired toppings.
*Store cooled croutons in an airtight container at room temperature for up to 1 week.
Nutrition
Approximate nutrition information per 1 cup serving (1/8 of recipe; includes croutons; does not include optional toppings): 188 calories; 6.2 g fat; 0.8 g saturated fat; 2.5 mg cholesterol; 1127 mg sodium; 32 g carbohydrate; 4.3 g fiber; 6 g sugar; 4.7 g protein
1 Comment
Tracey
Yum!