Easy, delicious fall soup, perfect to throw together even after a busy day!
Ingredients
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 cup, chopped of onions, raw (160 g)
or3 cups, cubes of squash, winter, butternut, raw (420 g)
or1 cup chopped of carrots, raw (128 g)
or8 cups of soup, chicken broth, ready-to-serve (1992 g)
or2 tsps, leaves of spices, thyme, dried (2 g)
or1 tsp of spices, nutmeg, ground (2 g)
or1 cup of cream, fluid, half and half (242 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
Preparation
1.
In a large stockpot, saute the onions, squash, and carrots in the olive oil for 5-7 minutes, or until the vegetables begin to soften.2.
Add the broth, thyme, and nutmeg, and bring to a boil. Cook for 30 minutes over high heat, or until the vegetables are very soft and the liquid has started to slightly thicken.3.
Use a stick blender to puree the soup until it's smooth, or CAREFULLY transfer a few cups at a time to a food processor or blender and blend until smooth.4.
Transfer soup back to the pot, add the half and half, taste, and adjust seasonings with salt and pepper.
