1 whole butternut squash, cut in half, seeds removed

3 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

6 cups vegetable broth (I use low sodium)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

15 ounces (weight) tomato puree

approximately 5 sprigs fresh thyme leaves (I like more, but this is a good starting point)