Recipe of the Day

Butternut Squash Soup

1 medium squash, peeled, seeded, and chopped
3 shallots, chopped
1/2 medium carrot, chopped
3 celery stalks, chopped
4 cups fat free chicken broth or stock
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
2 tsp ground corriander
2 tbl sour cream
2 tbl olive oil
Sea salt, to taste
Ground pepper, to taste

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash, sage, thyme, and corriander.  Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Add sour cream and mix well.  Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Taste, adjust seasoning and serve