INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 carrot, diced
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1 celery stalk, diced
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1 onion, diced
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4 cups cubed butternut squash, fresh or frozen
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1/2 teaspoon chopped fresh thyme
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4 cups low-sodium chicken broth
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground black pepper