Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 pounds butternut squash, (peeled, seeded, and cubed (about 1.5 to 2-inch cubes))
  • 3 carrots, (sliced)
  • 2 celery stalks, (sliced)
  • 1 yellow onion, (sliced)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper, (to taste)
  • 4 cloves garlic, (minced)
  • 4 cups low sodium vegetable broth
  • 1/4 cup milk or half and half
  • 1/8 teaspoon ground nutmeg
  • chopped fresh chives, (for garnish (optional))
  • chopped fresh parsley, (for garnish (optional))

Instruction

  • Heat butter and olive oil in a large pot or dutch oven over medium-high heat.
  • Add cubed butternut squash, carrots, celery, onion, and parsley.
  • Stir in rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 minutes, or until tender.  
  • Add garlic and cook for 30 seconds.
  • Stir in vegetable broth and bring to a boil; lower heat to medium-low and simmer for 10 minutes.
  • Remove pot from heat and stir in the milk or half & half.
  • Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender. 
  • Pour soup back into the pot and stir in the nutmeg.
  • Taste and season with salt and pepper as needed.
  • Serve garnished chives and parsley.