2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper


Heat oil in a large soup pot. Add carrot, celery and onion.
Cook until vegetables have begun to soften and onion turns
translucent, 3 to 4 minutes. Stir in butternut squash, thyme,
chicken broth, salt and pepper. Bring to a boil, reduce heat
and simmer until squash is fork-tender, about 30 minutes. Use
an immersion blender to purée soup. Alternatively, let the
soup cool slightly and carefully purée in batches in an
upright blender.

Three Twists

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into puréed soup. Garnish
each serving with crumbled Gorgonzola cheese, toasted
almonds, a few slices of thinly sliced apple and a small
sprig of fresh thyme.

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped
fresh ginger into carrot, celery and onion mixture. Add 1/2
cup coconut milk with broth. Purée soup and garnish each
serving with toasted coconut flakes and chopped fresh

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot,
celery and onion mixture. Garnish soup with crumbled queso
fresco, toasted pumpkin seeds and chopped fresh cilantro.

Nutritional Info

Per Serving:
140 calories (50 from fat)
6g total fat
1g saturated fat
280mg sodium
20g carbohydrates
5 g dietary fiber
4g sugar
6g protein

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This entry was posted in Soup.