Classic Butternut Squash Soup
yield: 6
total time: 80 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 carrot diced
- 1 celery stalk diced
- 1 onion diced
- 4 cups butternut squash cubed, 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
Nutrition
- Calories : 120 calories
- Carbohydrate : 16 grams
- Fat : 6 grams
- Fiber : 3 grams
- Protein : 4 grams
- SaturatedFat : 0.5 grams
- Sodium : 260 milligrams
- Sugar : 3 grams
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