Butternut Squash Soup

Butternut Squash Soup

A smooth and creamy butternut squash soup!

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ingredients

• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 4 cups vegetable broth (link) (or chicken broth (link))
• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 granny smith apple, peeled, seeded, and cubed (optional)
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the onion, carrot, and celery, and cook until tender, about 5-7 minutes.
2. Add the garlic, thyme, sage, and rosemary and cook until fragrant, about a minute.
3. Add the broth, butternut squash, and apple, and bring to a boil, reduce the heat and simmer until the squash is tender, about 15 minutes.
4. Puree until smooth, season with salt and pepper to taste, and enjoy!

Nutrition Facts: Calories 196, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 52mg, Carbs 41g (Fiber 8g, Sugars 12g), Protein 3g

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