Butternut Squash & Thyme Soup- One Pot

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

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.