We roast butternut squash with garlic cloves until caramelized and sweet. The butternut squash and garlic are blended with vegetable stock and a hint of thyme, and then the soup is finished with a splash of cream.
1. Preheat the oven to 425 degrees.
2. Take one sprig of thyme and remove the leaves by pulling gently with fingers from the bottom of the stems to the top, then use a knife to roughly chop the leaves that have come off the stem.
3. On a baking sheet toss cubed butternut squash and unpeeled garlic cloves with olive oil and the roughly chopped thyme leaves, then lightly sprinkle with salt and pepper. Roast in the oven for 25 minutes.
4. Just before the squash is done roasting, in a large soup pot, heat up the vegetable stock with the remaining sprig of thyme. Simmer for about 5 minutes. Add the roasted squash and garlic (remove peel first) to the stock. Use an immersion blender or stand blender to blend the mixture to a smooth and silky consistency. Finish with a splash of cream and season to your liking.