We tend to eat more soups or stews when it's cold out. What are some of your favorite soups?
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Classic Butternut Squash Soup by @
*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
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. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.