Butternut Squash Soup
Author: Allie
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 2 Tablespoons olive oil
  • 1 large carrot, diced
  • 1 onion, diced (approximately 1 cup)
  • 1 medium butternut squash, cubed (approximately 5 cups)
  • 4 cups low-sodium chicken broth
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  1. Heat oil in a large pot. Add carrots, and onion. Cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes.
  2. Add in the butternut squash, rosemary, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, 30-45 minutes. Use an immersion blender to puree soup.
  3. If you don't have an immersion blender then let the soup cool slightly and carefully puree in batches in a blender.
Recipe by Key Ingredients at https://keyingredients.me/2017/01/butternut-squash-soup-2