• 2 tablespoons coconut oil (or butter)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 4 cups cubed butternut squash, fresh or frozen
• 1/2 teaspoon chopped fresh thyme (or rosemary)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper (optional)

Instructions:

1. Heat oil in a large soup pot. Add carrot, celery and onion.
2. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
3. Stir in butternut squash, thyme, chicken broth, salt and pepper.
4. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
5. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.

Variations:

Apple, Gorgonzola and Almond Butternut Soup

Stir 1 cup unsweetened applesauce into 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.