Heat oil in a large soup pot over medium heat.

Add carrot, celery and onion.

Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.

Stir in butternut squash, thyme, chicken broth, salt and pepper.

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

Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in an upright blender.

Check out more delicious soup recipes here!
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Three Twists

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into the puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. 

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.