Prep Time: 15 minutes Cook Time: 1hr 20 minutes
Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half or dairy-free milk alternative
Special Equipment: Blender
Instructions
Preheat oven to 400F
Place cubed butternut squash on a sheet pan and drizzle with ‘lite’ butter
Sprinkle with dried thyme, salt and pepper
Roast on the middle rack for 35-40 minutes or until very tender.
Heat olive oil in a large heavy-bottomed pot over medium heat while squash is in the oven
Add onion and garlic, sauté for 5 minutes
Add bay leaf and thyme, followed by roasted squash and stock
Cook for 10 minutes with the lid on
Move to a standing blender in batches and blend for 1 minute each time until smooth
Return soup back to the pot and simmer for 10 minutes and remove from heat
Stir through heavy cream, season as desired and serve.