Description
A warm and comforting autumn soup, perfect for chilly days.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 2 cups butternut squash, cubed
- 1 apple, peeled and diced
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add butternut squash and apple. Reduce heat and simmer for 20 minutes.
- Blend until smooth using an immersion blender.
- Stir in heavy cream (if using). Season with salt and pepper.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Substitute coconut milk for a vegan option.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American