Ingredients

• 1 Medium Butternut Squash
• 2 Medium Onion, Chopped
• 3 Carrot, Chopped
• 2 Celery Stalks, Chopped
• 1/4 teaspoon Nutmeg
• 2 Sprigs Fresh Thyme
• 6 cups Veggie Broth
• 1 cup Can Pumpkin Puree
• 1/4 teaspoon Pepper
• Vegetable Oil
• Salt to taste

Directions

1. Peel and cube Squash. Drizzle with oil. Roast for 45 minutes at 425. set aside.
2. Heat 2 Tbs. oil on medium heat in large pot. Add onion, cook until tender.
3. Add carrots and celery. cook until tender.
4. Stir in nutmeg and thyme.
5. Add broth, pumpkin puree, salt, and pepper.
6. Bring to a boil. Reduce heat. Simmer for 30 minutes.
7. Add squash. Bring to a boil. Reduce heat. Simmer 10 minutes.
8. enjoy!