6 servings

1 large butternut squash, peeled and cubed
3 tbsp olive oil
2 tsp sea salt
black pepper
1 onion, chopped
1 stalk celery, sliced
1 large carrot, chopped
1 tbsp fresh thyme, plus more for garnish
1 L bone broth

Preheat oven to 400º F. On a large baking sheet, toss butternut squash with 2 tablespoons olive oil and season with 1 tsp salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season with remaining 1 tsp salt, pepper, and thyme.
Add roasted squash and pour over bone broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. Serve garnished with thyme.

Per serving
Cal: 159.7 P: 8.1 F: 6.8 Cb: 18.3