Simple Butternut squash soup

My husband believes he is lactose intolerant 

so until he comes to his senses; I have switched to a butternut squash soup

without cream.
The not so secret ingredient: 
1 Granny Smith Apple

and I love lots of extra fresh thyme.

Ingredients
2 Tbs olive oil

1 large carrot

1 celery stalk, diced

1 large onion, diced

4 cups of peeled and cubed fresh butternut squash

1/2 tsp of fresh thyme

4 cups of chicken broth

1 Granny smith apple, peeled and cubed

pinch of salt (to your taste)

pinch of pepper 

-

 

Heat oil in a large pot.

Add carrots, celery and onion. Cook until onions turn translucent (about five mins).

Stir in butternut squash, thyme, chicken broth, salt and pepper.

Bring to a boil, lower heat and simmer until squash is tender (about 30 mins).

Add apple.

Let the soup cool slightly and puree in small batches in a blander.

Garnish with dry mushroom blend or sunflower seeds.

Serve HOT!