Pumpkin/Squash Soup With Garlic and Thyme

1. 1

   If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.

2. 2

   Heat oil in a pot and when ready, add all the veggies and the thyme.

3. 3

   Sautee for about 4 minutes or until fragrant and lightly browned.

4. 4

   Add enough broth to just cover the veggies.

5. 5

   Simmer on medium heat for about 20 minutes or until veggies are tender.

6. 6

   Using a hand-held blender puree the soup to your liking.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve with all the trimmings you like.

9. 9

   Enjoy!

10. 10

    NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.

* Per serving · 4 servings · Values may vary.

No additional tips available.