Number of servings :
Type of meal : | Soups | Soups
Special diet :
1 large butternut squash
2 tbsp olive oil, divided
1 & 1⁄4 cup water, divided
1 stalk celery
1⁄8 tsp dried thyme
1⁄4 tsp kosher salt
1⁄8 tsp ground black pepper
3 & 1⁄2 cup low-sodium chicken broth (28 oz)
Preheat oven to 400°F. Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork. Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan. Fill pan with ¼ cup water to prevent squash from drying. Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.
Meanwhile, add carrot, celery, and onion to blender. Secure lid and pulse several times, until vegetables are chopped. Heat 1 tablespoon oil in large pot. Add carrot, celery, and onion, and sauté for 2–3 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 2–3 minutes.
Add 1 cup water, carrot, celery, and onion to blender. Secure lid and blend.
Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.
Meanwhile, scoop flesh from one squash half. Add second can of broth and squash flesh to blender. Secure lid and blend until desired consistency is achieved. Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.
For a Thai twist, follow directions above and add 1 tablespoon red curry paste and 1 tablespoon peeled fresh ginger to carrot, celery, and onion mixture. Cook until aromatic. When adding vegetable mixture and water to blender, substitute ⅓ cup water with ⅓ cup coconut milk.