Butternut Squash Soup

This recipe for Butternut Squash soup, which I found in a Williams Sonoma catalogue many years ago, is my absolute favorite. That’s probably why I have turned to it time and time again. It is simple to prepare and satiates the appetite. Rich in nutrients, butternut squash, which is available all year long, is a wonderful source of beta carotene, and is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. If that doesn’t convince you, I don’t know what will. Enjoy this soup all year round for its heartiness and savory flavor.

Ingredients

1 medium butternut squash peeled and diced
2 carrots peeled and diced
3 parsnips peeled and diced
1 small onion
3 sprigs fresh thyme
½ tsp ground coriander
6 cups vegetable stock
1/2 tsp salt
1/2 tsp pepper
2 tablespoons champagne vinegar
1 bay leaf

In a large stock pot, sprayed with Pam, over medium heat, warm 1 tablespoon of canola oil.
Add the squash, carrots parsnip and onions.
Cook the veggies until they are slightly tender and warmed through…approximately 5 minutes
Add the thyme, coriander, stock, salt, pepper, vinegar and bay leaf.
Simmer and cook until the veggies are soft…approximately 20 minutes.
Remove bay leaf and thyme sprigs.
Puree in batches in blender until smooth.

Return to pot and serve hot!