Butternut Squash Chowder

Ingredients

• Chives (2 tablespoons, chopped (for garnish))
• Heavy cream (1 cup)
• Salt and pepper (to taste)
• Bay leaf (1)
• Thyme (1 teaspoon)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Celery (2 stalks, chopped)
• Carrot (2 medium, chopped)
• Onion (1 medium, chopped)
• Butternut squash (1 medium, peeled, seeded, and cubed)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the butternut squash, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is soft.
4. Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
5. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
6. Serve the chowder hot, garnished with chopped chives.