Tonight we had some awesome butternut squash soup, modified from a Whole Food's recipe. It was totally healthy, delicious, and yellow. I topped it with some thyme, toasted walnuts and some blue cheese crumbles (which make everything taste yummy). This was pretty easy (minus chopping the squash) and turned out great! We served it with our left over salmon on a sami—look to the next post.
- 2 tablespoons olive oil
- 2/3 cup diced carrot (about 1 large carrot)
- 1/2 cup diced celery (about 1 large stalk)
- 2/3 cup diced onion (about 1 medium onion)
- 4 cups cubed butternut squash (about 1 medium squash)
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth
- Sea salt and ground black pepper, to taste
- 1/4 cup Blue cheese crumbles (optional)
- 1/4 cup toasted walnuts (optional)
- fresh thyme leaves from 5-10 sprigs (optional)
- Heat olive 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.
- Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
- Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
- Let the soup cool slightly and carefully puree in batches in a blender or food processor.
- If desired, top with some fresh thyme, toasted walnuts, and blue cheese to add some extra flavor!