Squash

1. Preheat your oven to 425 degrees F, and line 2 baking sheets with parchment paper. Cut the butternut squash in half lengthwise. Scoop out the seeds, then transfer the squash to one baking sheet facing up.

2. Brush both sides of the squash with 1 tablespoon of olive oil, then season with salt and pepper. Flip the squash over and roast for 45-50 minutes, or until tender. Remove from the oven and let cool for 5-10 minutes, or until you are able to handle it.


Onions & Garlic

3. On the second baking sheet, add the diced onions. Drizzle with ½ tablespoon of olive oil and season with thyme, nutmeg, cinnamon, and a pinch of salt and pepper.

4. Cut the top portion of the head of garlic off and drizzle with the rest of the olive oil. Wrap the garlic in aluminum foil and place it on the baking sheet with the onions.

5. Roast the onions for 13-15 minutes, or until tender and golden. Leave the garlic in with the roasting butternut squash, or until the garlic cloves are tender and golden.


Assembly

6. Scoop the squash flesh away from the skin, then add it to a high-speed blender. Peel the garlic cloves, and add them with the onions to the blender as well. Pour in 2-3 cups of vegetable broth, and mix on high until smooth.

7. Transfer the soup to a stockpot, then add in the rest of the vegetable broth and cream. Simmer until it reaches your preferred temperature and consistency.

8. Taste and adjust the seasonings to your liking. Serve immediately with garnishes like toasted pumpkin seeds, more cream, crusty bread or croutons, etc. Enjoy!