Salt and pepper
¾ pound fiori pasta (can also use penne or another short tubular pasta)
3 tablespoons unsalted butter
1 small yellow onion, minced (about 1 cup)
½ stalk celery, diced small (about ¼ cup)
2 carrots, diced medium (about 1 cup)
¼ small butternut squash, diced medium (about 1 cup)
1 large clove garlic, minced (about 2 teaspoons)
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ cup all-purpose flour
2 cups vegetable broth
1 cup frozen peas
Additional kosher salt plus freshly ground black pepper to taste
½ cup diced, cooked chicken per serving (we rub boneless, skinless chicken breasts with olive oil, salt and pepper and grill them until cooked through)