Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 6 cloves garlic, peeled and left whole
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 tbsp fresh thyme leaves
  • 4 cups low-sodium vegetable or chicken broth
  • ½ cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash and whole garlic cloves on a parchment-lined sheet pan with olive oil, salt, and pepper.
  3. Spread the squash in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the squash is fork-tender.
  4. While the squash roasts, melt the butter in a Dutch oven over medium heat.
  5. Add the diced onion and sauté for 5–7 minutes until translucent and fragrant.
  6. Stir in the fresh thyme and cook for another 60 seconds until the herbs smell nutty and toasted.
  7. Transfer the roasted squash and garlic, including any oil from the pan, into the pot.
  8. Pour in the broth and bring to a gentle simmer for 10 minutes.
  9. Remove from heat and use an immersion blender to puree the soup until velvety smooth.
  10. Stir in the heavy cream and lemon juice, then adjust salt and pepper to taste.