Butternut Squash Soup

• butter2 teaspoon
• garlic3 clove
• onion2¾ oz
• potato1
• celery1 stalk
• carrot1
• salt0
• pepper0
• butternut squash2 pound
• vegetable broth6 cup
• water2 cup
• bay leaf1
• fresh thyme2 sprig

Instructions

1. 1

   Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.

2. 2

   Add the potato, celery, carrot, salt, and pepper.

3. 3

   Sauté for 3 minutes.

4. 4

   Add the butternut squash, broth, water, bay leaf, and thyme and stir.

5. 5

   Bring to a boil.

6. 6

   Cover and reduce the heat to low.

7. 7

   Simmer for 25-30 minutes.

8. 8

   Remove the thyme stems and bay leaf.

9. 9

   Use an immersion or countertop blender to blend the soup until smooth.

10. 10

    Let cool for 2 minutes, then serve.

11. 11

    Enjoy!