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 stock1/2 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.
