Tomato Butternut Squash Soup (Vegan)

Preheat oven to 450ºF.

Place the squash cut side down in a large baking dish. Add 1 cup water and 1 tablespoon of the olive oil to the dish. Roast 35-40 minutes, until the squash is soft and tender to the touch.

Heat the remaining olive oil over medium heat in a soup pot. Add the onion and cook and stir about 7 – 10 minutes, until the onion is soft and translucent. Add the carrot and celery and cook 7 – 10 minutes longer, stirring constantly, until the vegetables are soft.

Add the broth, salt and pepper; simmer (uncovered) approximately 20 minutes.

Remove the squash from its skin by scooping out the flesh with a spoon. Add the squash flesh to the soup. Simmer about 20 minutes longer.

Add tomato puree to the soup. Simmer for approximately 10 minutes.

Remove the soup from the heat and allow to cool slightly. Puree the soup in batches until it has reached the desired consistency.

Return the soup to the pot. Add fresh thyme and additional salt and pepper if desired. Reheat the soup on low if necessary.