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Heat oil in a large soup pot over medium heat.
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Add carrot, celery and onion. Season with a generous pinch of salt and pepper. Cook until vegetables have begun to soften and onion turns translucent, 10 minutes.
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Add garlic, thyme and optional red pepper flakes. Cook an additional 2 min until garlic is fragrant. Add tomato paste and mix until completely combined.
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Stir in butternut squash, broth, salt and pepper.
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Bring to a boil, reduce heat, cover and simmer until squash is fork-tender, about 30-40 minutes.
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While the soup is simmering, cube the bread and set aside. Prep the pistou and set aside.
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When the squash is tender, add the bread cubes, cover and let sit for 5 minutes so the bread gets soggy in the broth.
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Transfer to a high speed blender (or use immersion blender) to purée soup.
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Season with additional salt and pepper if needed.
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Drizzle each bowl with
Butternut Squash Oil and Pistou Topping.