Butternut Squash Soup with Thyme

Ingredients

• 2 lb butternut squash
• 1 yellow onions
• 1/2 lb carrots
• 4 cup vegetable broth
• 1/2 cup half and half
• 2 tbsp unsalted butter
• 1/3 oz fresh thyme
• 3 clove garlic
• 1/4 tsp ground nutmeg
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Method

1. 1

   Peel and seed the squash and cut it into 1-inch cubes. Chop the onion and carrots roughly; they are going to be blended.

2. 2

   Melt the butter in a large pot and cook the onion, carrot and minced garlic over medium heat until softened, about 8 minutes.

3. 3

   Add the squash, the broth, half the thyme leaves, the nutmeg, salt and pepper. Bring to a boil, then simmer covered for 25 minutes until the squash gives way completely to a spoon.

4. 4

   Blend until smooth, working in batches and filling the jug no more than half full with hot soup.

5. 5

   Return it to the pot, stir in the half and half, and warm through without boiling.

6. 6

   Taste for salt and serve with the remaining thyme leaves scattered over.

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