- Peel and chop carrots, celery, onion, garlic, and butternut squash.
- Put butter in a stock pot and melt.
- Add onions, carrots, celery, and thyme. Simmer for 5-10 minutes or until vegetables are soft.
- Add chicken broth and water.
- Add squash, salt & pepper.
- Lightly simmer for 20 minutes.
- Remove from heat. Add half & half.
- Puree soup & serve!