Butternut squash soup
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- 2tbsp olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced (half works too)
- 4 cups cubed butternut squash, peeled + seeded
- 1/2 tsp chopped fresh thyme
- 4 cups low sodium chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper

Instructions:
1) Heat oil in large soup pot over medium heat
2) Add carrot, celery and onion
3) Cook veggies until they begin to soften and onion turns translucent, 3-4 min
4) Stir in butternut squash, thyme, chicken broth, salt and pepper
5) Bring to boil, reduce heat and simmer until squash is fork tender, about 30 min
6)Use immersion blender to puree soup. OR let cool slightly and puree in batches in a blender.

Variations:
1-Stir in 1 cup unsweetened apple sauce into finished soup. Top with gorgonzola cheese + toasted almonds + a few thinly sliced apples
2-Stir in 1 tbsp red curry paste + 2 tsp chopped fresh giner into carrot,etc in step 2. Add 1/2 cup coconut milk with broth. At end garnish with fresh coconut.