Ingredients:

1 large butternut squash, seeds removed, peeled and cubed

2 potatoes, peeled and chopped

4 tablespoons extra virgin olive oil, divided

1 tablespoon butter

1 medium onion, finely chopped

1 stalk celery, thinly sliced

1 large carrot, chopped

Fine sea salt and freshly ground black pepper to taste

1 tablespoon chopped fresh thyme

4 cups chicken broth

Fresh parsley or thyme for garnish

Instructions:

• Preheat oven to 400º F (200º C).
• On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season with salt . Roast until tender, about 25 minutes.
• In a large pot, over medium heat, melt butter and remaining 2 tablespoons olive oil. Add onion, celery, and carrot. Cook until softened, 7 to 10 minutes. Season with salt, ground black pepper and thyme.
• Add roasted squash and potatoes. Pour over chicken broth and simmer for about 10 minutes. Taste and adjust seasonings if needed.
• Blend soup until creamy and transfer to serving dish.

To serve:

Sprinkle soup with grated Mozzarella cheese or some other cheese of your choice.

Garnish with fresh parsley or thyme and serve.

Makes 6 to 8 servings.

Note: For lactose free or vegan version of this recipe omit butter and use olive oil or coconut oil instead. Chicken Broth can be replaced with vegetable broth. Regular cheese can be replaced with vegan cheese options.