Butternut Squash Soup

Perfect for a cold day - recommend serving with grilled cheese sandwich! :)

Ingredients:

2 tbsp. olive oil

2/3 c. diced carrot

1/2 c. diced celery

2/3 c. diced onion

4 c. cubed butternut squash

1/2 tsp. chopped fresh thyme

4 - 6 c. low-sodium chicken broth

Sea salt & ground black pepper to taste

Directions:

Heat olive oil in a large soup pot.  Add carrot, celery, and onion.  Cook until vegetables have begun to soften and onion turns translucent, 3 - 4 minutes.  Add butternut squash and thyme.  Stir to combine with vegetables.  Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 min.  Use an immersion blender to puree soup (or let soup cool slightly and puree in batches in a traditional blender.

Garnish with thyme (I also added some crumbled beer cheese).