Butternut Squash Soup

Looking for a sweet, hearty something for the chilly winter weather? This classic butternut squash soup recipe is guaranteed to satisfy your taste buds.

Ingredients

• 1 ½ tsp salt
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh sage
• ½ tsp pepper
• ½ tsp ground ginger
• 1 tsp fresh lemon juice
• 2 tbsp olive oil
• 3 carrots, chopped
• ½ onion, chopped
• 2 cloves garlic, minced
• 1 apple, peel cored and chopped
• 6 cups chopped butternut squash, fresh or frozen
• 4 cups chicken broth
• 1 cup 100% apple juice

Cooking Process

1. In a large saucepan, over medium-heat, heat the olive oil.
2. Add carrots, onion, celery, garlic, apple and butternut squash to pan, cook for 5-7 minutes or until it begins to cook through, stirring occasionally.
3. Add broth and juice; bring to a boil and reduce to a simmer.
4. Add salt, thyme, sage, pepper and ginger. Simmer for 15 minutes or until vegetables are tender.
5. Use an immersion blender (or transfer contents to a blender container) and blend until smooth. Stir in lemon juice. You may stir a spoonful of Cranberry Compote into center of each bowl of soup. Swirl, if desired. This adds a fun, tangy flavor to your soup.

Bon Apetite!