A delightful and creamy butternut squash soup perfect for cozy evenings.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking of the squash.
Cut the butternut squash in half lengthwise and remove the seeds.
Use a sturdy knife to safely cut through the squash.
Place the squash halves cut-side down on a baking sheet and roast in the oven until tender, about 40 minutes.
Roasting enhances the natural sweetness of the squash.
Scoop out the roasted squash flesh and set aside.
Let the squash cool slightly before handling to avoid burns.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and thyme, cooking until the onion is soft.
Stir frequently to prevent the onion from browning.
Add the roasted squash and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmering allows the flavors to meld together.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a standard blender to avoid spills.
Stir in the cream and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup warm, garnished with a sprig of thyme if desired.
Serve with crusty bread for a complete meal.
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