Quick and Easy Stovetop Butternut Squash Soup Recipe

Ingredients

• 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 1/2 quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock (about 1.5 liters)
• One (2 1/4 pound; 1kg) butternut squash, peeled, seeded, and cut into rough chunks
• 2 bay leaves
• 1/2 cup heavy cream (120ml) (optional)
• Small squeeze fresh lemon juice
• 1 to 2 tablespoons brown or white sugar (15 to 30g) (optional)

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