Soupe de Courge - Butternut Squash Soup

Ingredients

• Pumpkin seeds (2 tablespoons, for garnish)
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Ground nutmeg (1/2 teaspoon)
• Fresh thyme (1 teaspoon, plus extra for garnish)
• Vegetable broth (4 cups)
• Celery (2 stalks, diced)
• Carrot (1 large, diced)
• Garlic (2 cloves, minced)
• Onion (1 large, diced)
• Butternut squash (1 large, peeled and cubed)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté until the vegetables have softened, about 5 minutes.
3. Stir in the cubed butternut squash, vegetable broth, fresh thyme, ground nutmeg, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat, cover, and let it simmer for about 30 minutes, or until the squash is tender and easily pierced with a fork.
5. Using an immersion blender or in batches with a regular blender, puree the soup until it is smooth and creamy.
6. Stir in the heavy cream. Taste and adjust the seasoning if necessary.
7. Serve the soup hot, garnished with a sprinkling of pumpkin seeds and a few sprigs of fresh thyme. Enjoy!