A part two to butternut squash? How can that be? Well, I did say that we only used half of the squash to make the mac and cheese the other day. What else would we do with leftover vegetables but make a soup? I promise not to post about another soup until this fall. I made this soup from the Whole Foods website during the week & due to the fact that I had all the vegetables necessary for the soup already cut up from our weekend cooking, it was super fast to make.
I didn’t have enough butternut squash, so I added more carrots.
Add some olive oil to a pot & first cook the carrots, celery & onion until softened.
Add the butternut squash & the seasonings: salt, pepper & thyme.
Add the chicken or vegetable broth.
Use the handy immersion blender & puree.
Done. I found some other versions of the soup that sounded really good, where you could add apples with gorgonzola cheese or coconut. Maybe we will try those next fall.