Butternut Squash Soup

What's Cooking Wednesday: Just made and ate this yumminess . . . perfect for fall!  And I used the extra carrots and squash to steam and make pureed baby food for Grace.  Trying our first food tomorrow, thinking the spinach, but these two veggies are frozen in the freezer now :-)

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


Method:
Heat oil in a large soup pot. 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 purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.