Quick and Easy Stovetop Butternut Squash Soup

seriouseats.com

Tori Hunt

4 tablespoons (50g) unsalted butter

1 medium onion, diced (About 6 ounces; 170g)

2 stalks celery, diced (about 4 ounces; 115g)

1 medium carrot, diced (about 4 ounces; 115g)

3 sprigs fresh thyme (optional)

Kosher salt and freshly ground black pepper

1 ½ quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock (about 1.5 liters)

One (2 ¼ pound; 1kg) butternut squash, peeled, seeded, and cut into rough chunks

2 bay leaves

½ cup heavy cream (120ml) (optional)

Small squeeze fresh lemon juice

1 to 2 tablespoons brown or white sugar (15 to 30g) (optional)

Directions at seriouseats.com

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