Classic Butternut Squash Soup

This recipe was handed down to me from a friend. I love a good soup recipe from a friend for the winter months.

1. Heat 2 tablespoons of extra-virgin olive oil in a large soup pot.

2. Dice 1 carrot, 1 celery stalk and 1 onion and add to the pot. Cook until vegetables have begun to soften and onion turns translucent. (3-4 minutes)

3. Add in 4 cups of cubed butternut squash and 1/2 teaspoon of fresh, chopped thyme.

4. Stir in 4 cups of low-sodium chicken broth, and 1/2 teaspoon each of salt and pepper.

5. Bring to a boil, reduce heat and simmer until squash is fork-tender (30 minutes).

6. Use an immersion blender to puree soup or let the soup cool slightly and carefully puree in batches in a traditional blender. (My phone ate the photos of this.)

7. Enjoy! Yum!

(NaBloWriMo Day 14)