Chop the chicken thighs into bite-sized pieces.

Slice the carrots, dice the celery, and chop the onion.

Peel and cube the butternut squash.

In a large pot, heat olive oil over medium heat.

Add the chopped onion, carrots, and celery; sauté for about 5 minutes until softened.

Add the chicken and cook until browned, about 5-7 minutes.

Stir in the butternut squash, chicken broth, thyme, rosemary, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 30 minutes until the chicken is cooked through and vegetables are tender.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh herbs if desired.