Bruce's Butternut Squash Soup

"There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." - Albert Einstein Recipe courtesy of Bruce Mutz

2 tbsp. olive oil 2/3 cup diced carrot 1/2 cup diced celery 2/3 cup diced onion 4 cups cubed butternut squash 1/2 tsp. chopped fresh thyme 4-6 cups low-sodium chicken broth Sea salt and ground black pepper (to taste) Heat olive oil in a large soup pot. Add carrots, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper. Bring to boil, reduce heat, and simmer until squash is fork-tender, about 30 minutes. Let the soup cool slightly and carefully puree in batches in a traditional blender. Serves 6 M-M-M-M . . . very delicious!

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