Butternut Squash and Carrot Soup

Ingredients

• 1 medium butternut squash (2-3 pounds)
• 4 carrots (trimmed, peeled and cut in half)
• 1 large white onion (cut in half)
• 6 cloves garlic (unpeeled)
• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon dried thyme
• 3 cups chicken stock (or vegetable broth)
• 1/4 cup heavy cream

Instructions

1. 1

   Preheat oven to 400°F. Halve butternut squash lengthwise, remove seeds (see note).

2. 2

   Place squash (cut-side up), carrots, onions, and garlic cloves on a baking sheet. Drizzle with oil and sprinkle on the salt, pepper, and thyme.

3. 3

   Roast for 35-45 minutes, flipping the squash over halfway through. The squash and carrots are done when they fork tender. While the squash is roasting warm the broth (microwave or stovetop over low heat).

4. 4

   Scoop out squash flesh. Remove the skin from the onion. Squeeze out the garlic from the skins. Place the roasted vegetable and broth in a blender, process until smooth.

5. 5

   Stir in the cream. Adjust consistency with more broth if needed. Salt and pepper to taste.