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Butternut Squash Soup

This butternut squash soup is smooth, nourishing and perfect for that first hint of fall!

Ingredients

  • 3 shallots

  • 4 stalks of celery

  • 3 carrots, peeled

  • 2 tbs olive oil

  • 5 cups peeled, cubed, and deseeded butternut squash (~2-3 lb squash)

  • 1 1/2 quartz vegetable or chicken broth

  • 1 x 15 oz can of diced tomatoes

  • 2 tsp salt

  • 2 tsp pepper

Instructions

    • Heat oil in a large pot over medium-high heat. Add the shallots, carrots and celery. Cook until shallots begin to soften but not brown, 5-7 mins.
    • Add the butternut squash, broth, diced tomatoes, salt and pepper.
    • Cover and cook until the butternut squash becomes tender and is easily mashed with the back of a metal spoon, about 45 mins.
    • Puree the soup to your liking with an immersion blender, or in a standing blender or food processor in batches.
    • Garnish with parsley or cilantro and ENJOY!
    • Tips: Add lentils, quinoa, or chicken to add some protein!

Culinary Inspiration