Quick and Easy Stovetop Butternut Squash Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 3 sprigs fresh thyme, optional
• Kosher salt and freshly ground black pepper
• 1 1/2 quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock
• One butternut squash, peeled, seeded, and cut into rough chunks
• 2 bay leaves
• 1/2 cup heavy cream, optional
• Small squeeze fresh lemon juice
• 1 to 2 tablespoons brown or white sugar, optional

Directions

Warm the butter in a large saucepan or Dutch oven over medium-high heat until it has melted. Cook it a little longer, moving the pan the whole time, until the milk solids turn pale brown and the butter has a nutty aroma, about 1 minute longer. Add the onion, celery, carrot, and whole thyme sprigs, if using, right away, then turn the heat down to medium. Season with salt and pepper and cook, stirring now and then, until the vegetables have softened without taking on color, about 5 minutes. Stir in the stock, squash, and bay leaves. Turn the heat to high and bring everything to a boil, then lower it to the gentlest simmer and cook until the squash is fully tender, about 20 minutes. Lift out and discard the bay leaves and thyme stems with tongs. Stir in the heavy cream. Puree the soup until completely smooth with an immersion blender, or blend it in batches in a countertop blender. Finish by seasoning to taste with salt, pepper, and lemon juice. Add sugar if you want a little more sweetness, since squash can vary. Serve.