Ingredients
1 large butternut squash
2 Potatoes
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth
Instructions
- Preheat the oven to 400º. On a large cooking pan, place the chopped butternut squash and potatoes. Coat them with olive oil and season with salt, pepper and let roast for about 25 minutes.
- In a large pot over medium heat, add olive oil and butter until it melts. Add onion, carrot, and celery and cook them for about 10 minutes. Season with salt, pepper, and thyme.
- Add the squash and potatoes and pour over chicken broth. Let simmer for 10 minutes. Blend until it turns creamy.
- Serve and enjoy!
