Make this simple soup on a weeknight or double up the batch and freeze servings for later. It's easy to throw together and highlights both the subtle sweetness of butternut squash and its velvety texture when pureed.
Special Diets:
Ingredients
Method
Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion, carrot and celery.
Cook until vegetables have begun to soften and onion turns translucent, 6 to 7 minutes. Add butternut squash and thyme. Stir to combine with vegetables.
Stir in broth, 1 cup water and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes.
Use an immersion blender to carefully puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.
Nutritional Info
Serving Size
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.