This is my favorite soup of all time.
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 sprigs fresh thyme (optional, fresh should be used)
- Salt and freshly ground black pepper
- 1 1/2 quarts chicken or vegetable stock, low sodium
- One (2 1/4 pound) butternut squash, peeled, seeded, and cut into rough chunks
- 2 bay leaves
- Small squeeze fresh lemon juice
1. Heat butter in a large saucepan or Dutch oven over medium-high heat until melted. Continue cooking, swirling pan constantly, until butter solids are lightly browned and the butter smells nutty, about one minute longer. Immediately add onion, celery, carrot, and whole thyme sprigs (if using), reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Add stock, squash, and bay leaves. Increase heat to high and bring to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.
2. Using tongs, discard bay leaves and thyme stems. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Serve and enjoy.