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Squash Soup

2 TBS olive oil
1 cup diced carrot
1 cup diced onion
4 cups butternut squash (in chuncks)
1 tsp chopped fresh thyme
4 cups vegetable broth (variable, based on amount of squash)
Salt and pepper, toasted pine nuts for garnish

Heat olive oil in a large soup pot. Add carrot and onion, cook until onion is translucent (~3 minutes). Add butternut squash and thyme. Stir to combine. Stir in broth along with salt and pepper. For a not-to-thick or not-to-thin consistency, the broth should almost, but not quite cover the squash in the pot.

Bring to a boil then reduce heat. Simmer until squash is fork-tender, ~35 minutes. Use an immersion blender to puree soup.

Variations (found online):

Apple, Gorgonzola and Almond Add a cup of applesauce to the soup after it's blended. To garnish, add crumbled Rogue Creamery Gorgonzola, toasted whole almonds, and a few slices of thinly sliced apple.

Thai Flavors Stir a tablespoon red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2-cup light or regular coconut milk.