The Winter Series Subscription Recipe

Prepare the Vegetables

Peel and chop the butternut squash, carrots, and parsnips into bite-sized pieces. Dice the onion and mince the garlic.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent.

Cook the Vegetables

Add the chopped butternut squash, carrots, and parsnips to the pot. Stir in thyme, salt, and pepper. Sauté for another 5 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for about 20-25 minutes, or until the vegetables are tender.

Blend the Soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be cautious with hot liquids.

Finish and Serve

If desired, stir in cream for added richness. Adjust seasoning with more salt and pepper to taste. Serve hot.