Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced, soaked in cold water for 10 minutes and drained
  • 4 cups cubed butternut squash, fresh or frozen
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Instruction

  • Heat oil in a large soup pot over medium heat.
  • Add carrot, celery and onion.
  • Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
  • Stir in butternut squash, thyme, chicken broth, salt and pepper.
  • Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
  • Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in an upright blender.
  • <strong><a title="Comforting Soup Recipes" href="http://www.wholefoodsmarket.com/recipes/soup" target="_blank">Check out more delicious soup recipes here!</a></strong><br /><strong>__________________________<br /><br />Three Twists</strong><br /><br /><strong>Apple, Gorgonzola and Almond</strong>&nbsp;<strong>Butternut Soup</strong><br />Stir 1 cup unsweetened applesauce into the pur&eacute;ed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.&nbsp;<br /><br /><strong>Thai-style Butternut Soup</strong><br />Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Pur&eacute;e soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.<br /><br /><strong>Southwestern-style Butternut Soup</strong><br />Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.