Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt.
Defrost the butternut squash in the microwave.
Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
Once simmering, blend soup using stick blender to desired consistency.
Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
If serving warm, serve immediately. If chilling (which rocks), chill for at least 4 hours. Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).