Autumn Butternut Squash Soup

Autumn Butternut Squash Soup

2 Tbsp unsalted butter

1 medium onion, chopped

1 carrot, chopped or sliced

1 butternut squash (~2-3 pounds)

4 cups (~32 oz) chicken or veggie stock
1/2 tsp fresh (or dried) thyme, chopped
1/2 tsp sea salt (or salt to taste)
1/2 tsp red pepper flakes (optional, if you like a little heat to your soup)

Heat oil in a large soup pot.  Add carrot and onion.  Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.  Stir in butternut squash, thyme, veggie stock, salt and pepper flakes.  Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.  Use an immersion blender to purée soup.

Geoff and I just tried this two days ago, and it's absolutely delicious.  I've never been a huge squash fan, but I'm finding more and more ways that I like it, which is fantastic.