The farmers’ markets are starting to show the first signs of autumn—healthy gourds like pumpkins and squashes are beginning to populate the stands. Here’s a quick, easy recipe for a delicious, vitamin-filled fall soup.
2 Tbsp. olive oil
2-1/2 cups chopped onion
4 cloves garlic, minced
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
5-1/2 cups vegetable broth
1 tsp. crushed red pepper
3 tsp. chopped fresh thyme
Salt and pepper (to taste)
Heat oil in large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and sauté, stirring, for about 1 more minute. Add squash, broth, and red pepper and bring mixture to a boil. Reduce heat to medium, cover, and simmer until squash is soft, about 45 minutes. Cool slightly.
Once it’s cooled, puree soup in batches in a blender until smooth. Return pureed squash mixture to pot. Add 1 teaspoon of thyme and stir. If desired, thin soup with more broth, then simmer 5 more minutes. Season with salt and pepper. Ladle soup into 6 bowls, sprinkle with remaining thyme, and enjoy!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
147 5 grams 4 grams 23 grams 5 grams 1 gram
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