Butternut Squash & Thyme Soup

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Butternut Squash & Thyme Soup

Category:
Preparation Time: 10-15 Minutes
Cook Time: 45-60 Minutes
Yield: 2-3 Bowls
  • Ingredients
  • Directions
  • Qualities
  • Tips
  • Nutrition
  • Recipe Benefits

Ingredients

  • 4 cups raw butternut squash, cubed
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 4 cups chicken broth
  • 2 tablespoons butter
  • Small bunch of thyme sprigs
  • ¼ teaspoon black pepper
  • ½ teaspoon salt, kosher or sea salt

Directions

  1. Melt butter in a large pot over medium heat.
  2. Add chopped celery, carrot, and onion.
  3. Season with salt and black pepper.
  4. Stir to coat in the butter.
  5. Cook for 10 minutes until fragrant.
  6. Add low-sodium chicken broth.
  7. Add butternut squash and thyme sprigs.
  8. Bring the ingredients to a boil, then reduce to a simmer.
  9. Cover with a lid and simmer for 35-45 minutes (or until squash is tender).
  10. Remove thyme stems, then blend soup until smooth using an immersion wand/stick blender.
  11. If the mixture is too thin, boil the soup for 5-10 minutes until thickened.
  12. Season once again with salt and pepper to taste

Qualities

  • Texture: Smooth
  • Rating for Scent : 6/10
  • Spice Level: 1/10

Tips

  • This soup can be stored in a sealed storage container for 5-7 days in the refrigerator or up to 2 months in the freezer. Make sure to remove the thyme stems before putting in blender; just leave the leaves in.
  • A splash of milk/cream or a drizzle of olive oil can be added at the end for additional creaminess and flavor.
  • For a thicker, more hearty soup, a small peeled & cubed potato can be added at the beginning.

Nutrition

Nutrition Content for 1 Bowl
  • Calories: 239cal
  • Carbohydrates: 35g
  • Fat: 9.2g
  • Fiber: 9.5g
  • Protein: 8.6g
  • Added sugar: 0g
  • Sodium: 677mg

Recipe Benefits

  • Anti-Nausea
  • Anti-Inflammatory

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