Thanksgiving is any foodie’s favorite holiday. What’s better than a whole day dedicated to food? So, it is time to start Thanksgiving recipes at Abby’s Eatery! To kick off the Thanksgiving season, here is a delicious recipe for Butternut Squash Soup. Butternut squash soup is one of my sister and I’s favorite fall meals. This recipe is perfect as the starter for your Thanksgiving feast or a simple fall meal. What’s great about this soup is it is super creamy, yet it contains absolutely no cream! This Butternut Squash Soup definately won’t disappoint.

Ingredients
Olive oil
1 large carrot, diced
1 celery stalk, diced
1 white or yellow onion, diced
2 butternut squashes cut into 1 inch cubes (about 4 cups)
1/2 teaspoon chopped fresh thyme OR 1/4 teaspoon dried thyme, plus more for garnish
4 cups chicken broth
1/2 teaspoon salt or to taste
1/2 teaspoon pepper, or to taste

In a large pot, heat a drizzle of olive oil. Add carrot, celery, and onion and cook until soft and translucent. Add squash, thyme, broth, salt and pepper. Bring to a boil then lower heat and simmer until squash is very tender. This took me about 20-25 minutes. Note: if your squash is in bigger or smaller pieces, you may need to adjust the cooking time.

Now, it is time to blend the squash into a smooth and creamy soup. If you happen to have an immersion blender that will work perfectly. Just blend until smooth. If you don’t have an immersion blender: Transfer mixture to a large bowl. In a few batches, blend the squash in an upright blender and add back into the pot. Note: be sure to hold the top of the blender down tightly while blending and do not fill the blender more than halfway up. When all of the squash has been blended, simmer for a few minutes longer if some of the soup has cooled down. Ladle into bowls and garnish with thyme.