Butternut Squash Soup

 Butternut Squash Soup

Ingredients

• 1 butternut squash - peeled, cubed, seeds removed
• 2 potatoes (optional) - peeled, cubed
• olive oil
• salt & pepper
• 1 onion (medium) - chopped
• 1 celery stalk - thinly sliced
• 1 carrot  - chopped
• fresh thyme (1 Tbsp)
• Chicken broth (1 quart)

Directions

• Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast until tender, about 25 minutes.
• Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
• Add roasted squash and potatoes and add chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
• You may also want to add cream or pepitas before serving.
• Garlic bread is a nice companion