In large pot, heat olive oil, then add carrot, celery and onion. Cook, stirring frequently, until vegetables are softened and onion is translucent.

Stir in butternut squash cubes, thyme, chicken broth, sea salt, and pepper. Bring to a boil; reduce heat and simmer until squash is fork tender, about 30 minutes.

Puree soup using an immersion blender or upright blender.