Butternut Squash Chowder

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Carrot

1, chopped

Celery

2 stalks, chopped

Garlic

2 cloves, minced

Butternut squash

1 medium, peeled and cubed

Vegetable broth

4 cups

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

1 teaspoon

Pepper

1/2 teaspoon

Heavy cream

1 cup

Chives

1 tablespoon, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrot, celery, and minced garlic to the pot. Saute the vegetables until they are tender, which should take about 5 minutes.
3. Add the peeled and cubed butternut squash, vegetable broth, dried thyme, bay leaf, salt, and pepper to the pot. Stir the mixture to combine.
4. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the butternut squash is soft.
5. Remove the bay leaf from the pot. Puree the soup using an immersion blender or transfer the soup to a blender and blend in batches until smooth. Be careful when blending hot liquids.
6. Return the soup to the pot if you used a blender. Stir in the heavy cream and heat the soup over low heat until it's warmed through.
7. Serve the Butternut Squash Chowder hot, garnished with chopped chives. Enjoy!