Autumn Squash Soup-Two Ways

This soup is ALWAYS a hit! It’s a great way to slow down your Thanksgiving. It’s nourishing but not too filling, which is perfect for the holiday. When I make this soup as the main course, I serve with a nice piece of fresh sourdough boule. Enjoy!

Ingredients:

3 tablespoons unsalted butter or olive oil if vegan

2 cups chopped yellow onions (2 onions)

fresh thyme (3-4 sprigs)

2 cloves garlic

1 1/2 pounds butternut squash, peeled and cut in chunks (I buy pre-cut butternut squash because I don’t like cutting it)

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

2-3 cups veggie broth (depending on how thick you like your soup, you can always start with two cups and add more)

2 tsp sea salt

freshly ground black pepper to taste

1 cup half - and - half, or one can coconut milk if vegan (honestly, it tastes just as delicious with the coconut milk as the dairy)

Toppings can include: fresh thyme or chives, creme fraiche, grated Gruyere, or croutons

Directions:

Heat the oil or butter in a heavy - bottomed stockpot (I use a dutch oven), add the onions, and cook over medium - low heat for 8-10 minutes (half way in add the sprigs of fresh thyme). Add the butternut squash cubes and cook for 3 minutes, then add the pumpkin puree, garlic veggie broth, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the squash is tender. Blend the mixture (I use an immersion blender) until the soup is smooth. Add the coconut milk or half - and - half, and heat slowly. If the soup needs more flavor, sea salt and pepper to taste.