Chop the butternut squash, carrots, celery, and onion. Mince the garlic.

In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.

Add the butternut squash, carrots, and celery to the pot. Stir for about 5 minutes.

Pour in the vegetable broth and add thyme, rosemary, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for 25 minutes, or until the vegetables are tender.

Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.

Ladle the soup into bowls and enjoy warm. Optionally, garnish with fresh herbs.