This soup is the perfect use for your fall squash, and it's healthy too! Creamy and delicious, while using no cream.
1 large butternut squash
2 small sweet potatoes
4 tbsp olive oil
1 medium white onion, chopped
1 medium celery stalk, chopped
1 large carrot, chopped
1 tbsp fresh thyme
1 qt. low-sodium chicken broth
Salt, to taste
Pepper, to taste
Preheat oven to 400°F.
Peel and chop butternut squash and sweet potatoes into small cubes.
On a large baking sheet, toss butternut squash and sweet potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 25 minutes, or until fork tender.
In a large pot over medium heat, heat remaining olive oil. Once hot, add onion, celery, and carrot. Cook until softened, about 7 - 10 minutes. Season with salt, pepper, and thyme.
Add roasted squash and sweet potatoes and pour in chicken broth. Simmer 10 minutes.
Use an immersion blender to blend until smooth and creamy. If you don't have an immersion blender, allow soup to cool slightly before blending in batches in a regular blender. If the soup feels too thick, add more chicken broth as needed.
Serve topped with chopped hazelnuts and fresh cracked black pepper. Enjoy!
Make it Vegetarian! Substitute chicken broth for vegetable broth.