Butternut Squash Soup

Heat oil in a large soup pot over medium heat. Add carrot, celery and onion. Season with a generous pinch of salt and pepper. Cook until vegetables have begun to soften and onion turns translucent, 10 minutes.

Add garlic, thyme and optional red pepper flakes. Cook an additional 2 minutes until garlic is fragrant. Add tomato paste and mix until completely combined.

Stir in butternut squash, broth, salt and pepper. Bring to a boil, reduce heat, cover and simmer until squash is fork-tender, about 30–40 minutes.

While the soup is simmering, cube bread and set aside. Prep the pistou and set aside.

When the squash is tender, add bread cubes, cover and let sit for 5 minutes so the bread gets soggy in the broth. Transfer to a high speed blender (or use immersion blender) to purée soup. Season with additional salt and pepper if needed.

Drizzle each bowl with butternut squash oil and 2 teaspoons pistou topping.

For the pistou topping (optional):
Chop garlic clove and place in a small food processor with lemon juice. Let sit for a few minutes. The lemon juice will tame the bite of the garlic. This is a great tip for making pesto, too.

Add spinach, salt and pepper. Blend together while slowly drizzling in the olive oil.