Butternut Squash Soup

Imagine this: It’s the weekend, snow is falling, you’re wearing your most comfortable pair of yoga pants and binge watching Netflix. A delicious bowl of butternut squash soup is the only thing that’s missing... but not for long! 

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 celery stalk, diced

• 1 carrot, diced

• 1 onion, diced

• 4 cups cubed butternut squash, fresh or frozen

• 1/4 teaspoon dried thyme

• 4 cups low-sodium chicken broth

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot. Add carrot, celery and onion, cooking 3-4 minutes until onions become translucent.

2. Add butternut squash, thyme, chicken broth, salt and pepper. Simmer 30 minutes until squash is easily pierced with a fork.

3. Puree soup in an upright blender and serve.

4. Garnish with chopped parsley, chopped cashews, chili flakes and olive oil.