Whole Foods Market offers a simple Classic Butternut Squash Soup recipe on its web site. The recipe calls for ingredients such as butternut squash, onion, chicken broth and fresh thyme.
Start by heating 2 tablespoons of extra virgin olive oil over medium heat in a large soup pot. Make a mirepoix by dicing 1 carrot, 1 stalk of celery and 1 onion. Add the mirepoix to the hot olive oil in the pot, and cook for about three to four minutes, until the vegetables begin to soften and the onion becomes translucent. Take 4 cups of cubed butternut squash, fresh or frozen, and stir in with the mirepoix. Add 1/2 teaspoon of chopped fresh thyme leaves to the pot along with 4 cups of low-sodium chicken broth, 1/2 teaspoon of fine-grain sea salt and 1/2 teaspoon of freshly ground black pepper. Bring the soup to a boil, reduce the heat to low, and simmer for about 30 minutes.
Once the butternut squash is tender enough to be pierced with a fork, use an immersion blender to pur?e the soup to a smooth consistency. Be careful of splatter while blending the hot soup. If only a standard upright blender is available, allow the soup to cool slightly before pur?eing in batches. Reheat and serve immediately for best results. Optional garnishes include gorgonzola cheese, toasted almonds and thin apple slices, or sour cream and chives.