Butternut Squash Soup
- 2 cups butternut squash (1 large, baked)
- 1 T. olive oil
- 1 stalk celery
- 1 small onion
- 1/4 t. thyme
- 3 cups chicken broth
- 1/2 t. sea salt
- 1/4 t. black pepper
- 1/8 t. nutmeg
- 1/4 t. ginger
Preheat oven to 425 and line a baking sheet with parchment.
Carefully cut squash in half from top to bottom and remove seeds, drizzle with oil, cover and bake 50 minutes until done. Cool and scoop out.
Chop garlic, onion and celery, saute in olive oil 3-4 minutes.
Stir in squash, seasonings and broth.
Bring to a boil, reduce heat and simmer 10 minutes.
Use an immersion blender to puree soup. (Optional – add 1 T. rice vinegar)