Tried this for the first time on christmas eve at grandma and papa's :) it was a hit! Maybe next time ill add apple, applesauce, or cheese on top?

2 tablespoons of extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 4 cups of cubed butternut squash, fresh or frozen 1/2 tsp chopped fresh thyme- take it a little easy 4 cups low sodium chicken broth (good when one cup is substituted with coconut milk!) 1/2 tsp fine sea salt 1/2 tsp ground black pepper

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 (coconut milk), salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes (check in 20). Use an immersion blender to purée soup (it's even good if you don't blend all of it and leave a few chunks). Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.