This Evening's Soup Recipe

Preparation

1. 1

   Prepare the Vegetables

   Wash, peel, and chop the carrots, butternut squash, leeks, and celery into bite-sized pieces. Mince the garlic.

2. 2

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the leeks and celery, and sauté for about 5 minutes until they begin to soften.

3. 3

   Add Remaining Vegetables

   Stir in the carrots, butternut squash, and garlic. Cook for another 3-4 minutes, stirring occasionally.

4. 4

   Add Broth and Seasonings

   Pour in the vegetable broth, add thyme, salt, and pepper. Bring the mixture to a boil.

5. 5

   Simmer the Soup

   Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

6. 6

   Blend (Optional)

   For a creamier texture, blend the soup using an immersion blender until smooth or leave it chunky, as preferred.

7. 7

   Serve

   Ladle the soup into bowls, garnish with fresh parsley, and enjoy!