Fall means soups. And while it’s still 90 degrees outside for some horrible reason, I’m still in denial and pretending it’s soup season. Butternut squash is always one of my favorites and this recipe is just so easy that it’s hard not to make it all the time.
Here’s what you need:
- olive oil
- 1 medium onion, chopped
- 8 cloves of garlic
- 1 small butternut squash, peeled and chopped into 1-inch cubes
- 1 medium sized potato,peeled and cut into 1-inch cubes
- 3 carrots, peeled and chopped
- 4 cups vegetable broth
- 2 sprigs of fresh thyme
- salt and pepper to taste
- 1/2 cup of low-fat milk
Here’s what I did:
- Saute onion, garlic until onion is clear. Add rest of vegetables and saute for about 10 more minutes.
- Add the vegetable broth and fresh thyme. Bring to a boil and simmer, covered, for 30 minutes or until the vegetables are soft.
- Remove the thyme stems and cool soup slightly. Then puree. Add salt and pepper and milk.
If this doesn’t keep you full (it doesn’t keep me full) feel free to have it with a grilled cheese sandwich. That’s what I’ve been doing and it;s been awesome.