homemade butternut squash soup

Butternut Squash Soup

2 T extra virgin olive oil

1 med size carrot, washed, diced

1 med size celery stalk, washed, diced

1 small-medium size onion, diced

6 cups fresh butternut squash (1 plus a half butternut squash), peeled, cut, cored and cubed

1/2 t chopped fresh thyme

4-6 cups low-sodium chicken broth

1/2 t sea salt

1/2 t ground black pepper

Heat oil in a large pot. Add carrot, celery and onion. Cook veggies on medium heat until soft and the onion is translucent. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is tender, about 30 minutes. Use an immersion blender to puree soup.

Serves 6