INSTRUCTIONS

STEP 1 Heat a large pot over medium heat. Once hot add 1 tbsp. oil, mirepoix and 3 whole sprigs of thyme. Season with salt and saute for 3 minutes, stirring often.
STEP 2 Add chopped butternut squash, and season with 1/2 tsp. salt and 1/8 tsp. pepper. Stir to coat.
STEP 3 Add thawed chicken stock and stir. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until the butternut squash is tender and easily mashed with a fork.
STEP 4 Locate the 3 thyme stems and discard. Remove the pot from the heat.
STEP 5 Use an immersion blender to carefully puree the soup until creamy and smooth. Be careful to keep the blade fully submerged so as to not cause hot liquid to splatter. Alternatively, transfer the soup to a blender and puree. Be sure to slightly vent the feeding hole at the top of the lid to allow hot steam to scape, and cover with a kitchen towel to protect your hand.
STEP 6 Season with salt and pepper to taste. Stir in 1/4 to 1/2 cup half and half for richness.

*Make Ahead Instructions: Prepare the soup through Step 5. Let cool to room temperature and transfer soup to freezer safe storage containers. Leave at least 1 inch of space between the soup and the storage lid. Freeze for up to 3 months. Thaw in the refrigerator and heat over medium, stirring occasionally. Stir in half and half before serving.