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qty: 1
Sub: Months

Butternut Squash Soup


      1. Heat 2 Tbsp olive oil in large heavy bottom sauce pot
      2. Add carrot, celery, shallot, garlic and thyme sprig
      3. Sauté on low heat for 5 min. Be careful not to brown
      4. Add butternut squash, cinnamon stick and broth
      5. Add additional water if needed to cover the vegetables by 1 inch
      6. Simmer soup until butternut squash is soft and easily mashed with back of a spoon
      7. Remove thyme sprig and cinnamon stick
      8. Transfer soup in batches to blender. Be careful when working with hot soup in a blender as it can splatter
      9. Blend until smooth and pour back into a sauce pot
      10. Thin soup to desired consistency by adding more broth or water
      11. Season with salt and cracked pepper
      12. Ladle soup into bowls and garnish with a small scoop of sour cream, a drizzle of olive oil and snipped chives


  1. 4 cups peeled, diced butternut squash
  2. 1 cup peeled, diced carrots
  3. 1 cup diced celery
  4. 1 cup diced shallot
  5. 2 sliced garlic cloves
  6. 1 qt chicken broth or vegetable broth
  7. 2 TBSP. olive oil plus more for garnish   
  8. 1 cinnamon  stick
  9. 1 sprig thyme
  10. Sour cream and chives for garnish
  11. Salt and cracked pepper