Autumn Butternut Squash Soup

about 3½ cups

1    tablespoon olive oil
½   medium onion, finely chopped
1    garlic clove, finely chopped
½   teaspoon kosher salt, divided
       Pinch freshly ground black pepper
2    cups chicken or vegetable broth, low
      sodium 
2    pounds butternut squash, peeled,
      seeded and cut into 2-inch pieces
      (about 4 cups cut)
1    teaspoon fresh thyme leave

Nutritional information per serving (based on 4 servings):
Calories 150 (21% from fat) • carb. 25g • pro. 5g • fat 4g • sat. fat 0g • chol. 6mg • sod. 168mg • calc. 84mg • fiber 15g

1. Put the oil into a medium stockpot or large saucepan set over medium-low heat. Once hot,
add the onion and garlic with a pinch of the salt and pepper. Cook until softened and fragrant,
about 4 minutes.
2. Add the broth, squash, thyme, and remaining salt. Increase heat to high to bring to a boil.
Once boiling, reduce to a simmer and cook, partially covered, until squash is soft, about 20 to
25 minutes.
3. Remove the pot from the heat. Using a slotted spoon, put the soup solids into the blender jar.
Allow to cool slightly, uncovered, about 5 minutes. Pour the soup liquid into a liquid measuring
cup; reserve.
4. Cover with the integrated measuring cup removed and start to blend on Low, gradually
adding the soup liquid through the opening in the cover, until desired consistency is achieved.
Replace integrated measuring cup, increase speed to High and continue to blend for an
additional 30 seconds to ensure a velvety smooth soup.
5. Taste and adjust seasoning as desired.