Fall is finally here! And your local markets are filled with an array of delicious fall squashes. This Butternut Squash Soup would make the perfect intro to your Thanksgiving holiday feast, but is equally suited to a weeknight meal!
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Optional: toasted pumpkin seeds and outer leaves from brussels sprouts
Heat oil in a large soup pot over medium heat. Add carrot, celery, and onion. Cook until vegetables have begun to soften and onion turns translucent 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup, or to use an upright blender, let the soup cool slightly and carefully purée in batches.
Top with toasted pumpkin seeds and brussels sprout leaves as desired.