Ingredients
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2 tablespoons vegetable oil
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1 onion, sliced
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4 garlic cloves, minced
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4 celery ribs, chopped (with leaves)
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3/4 teaspoon dried thyme
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1/4 teaspoon nutmeg
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 (14 ounce) cans low sodium chicken broth
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1 cup water
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1 1/4 lbs butternut squash, peeled and cut into slices
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sour cream
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bacon bits
Instructions
- Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
- Stir in celery and spices. Cover and cook for about 2 minutes.
- Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
- In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
- Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.