Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 Cups Cooked butternut squash* ((that’s about 2 pounds frozen/uncooked)); 1 onion; ½ cup Diced celery**; ½ cup Diced carrot**; 1 quart low sodium chicken stock ((vegetable stock great too)); 2 tablespoons maple syrup; 3 tablespoons corn starch; 2 sprigs fresh thyme; 1 teaspoon ancho chili powder; 3 tablespoons butter; Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar