Classic Butternut Squash Soup

 Ingredients:   - 2 tablespoons extra-virgin olive oil   - 1 carrot, diced
   - 1 celery stalk, diced
   - 1 onion, diced
   - 4 cups cubed butternut squash, fresh or frozen
   - 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.*Two Twists**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.