Roasted Butternut Squash Soup

Ingredients

• 1 large Butternut squash, peeled and cubed (seeds removed)
• 2 Potatoes, peeled and chopped
• 3 tbsp. Extra-virgin olive oil
• 1 tbsp. Butter
• 1 Onion, chopped
• 1 stalk Celery, thinly sliced
• 1 large Carrot, chopped
• 1 tbsp. fresh Thyme, plus more for garnish
• 1 Qt. low-sodium chicken broth
• Kosher salt
• Freshly ground black pepper