It is Soup Month, so Let's Make More Soup - Butternut Squash Soup!

I'm not a huge fan of squash - I like it in my bread or rolls, I like it in my stew, and I do like it as soup, so since it is Soup Month, I thought I'd share a recipe from delish for Butternut Squash Soup! You will find hints and info at this link - but here is the recipe -

Ingredients

• 1 

  large butternut squash, peeled and cubed into 1" pieces (seeds removed)

• 2 

  potatoes, peeled and chopped into 1" pieces

• 3 Tbsp. 

  extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 Tbsp. 

  butter

• 1 

  onion, chopped

• 1 

  stalk celery, thinly sliced

• 1 

  large carrot, chopped

• 1 Tbsp. 

  fresh thyme, plus more for garnish

• 1 qt. 

  low-sodium chicken broth

Directions

• 1. Step 1Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 30-35 minutes.
  2. Step 2Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
  3. Step 3Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
  4. Step 4Serve garnished with thyme.
  5. Enjoy!
  6. And if you would like to check out more tasty soup recipes from delish, follow this link!