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Heat olive 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. Add butternut squash and thyme. Stir
to combine with vegetables. Stir in chicken broth and season with
salt and pepper.
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Bring to a boil, reduce heat and simmer until squash is fork-
tender, about 30 minutes. Use an immersion blender to puree
soup. Alternatively, let the soup cool slightly and carefully puree in
batches in a traditional blender.
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