A delightful and creamy soup made with roasted butternut squash, enhanced with the aromatic flavor of thyme.
Preheat your oven to 400°F.
Preheating ensures even roasting of the squash.
Peel and cube the butternut squash, then toss it with half of the olive oil, salt, and pepper in a large bowl.
Cut the squash into even pieces for uniform cooking.
Spread the squash on a baking sheet and roast for 25 minutes, turning halfway through, until tender and caramelized.
Roasting enhances the natural sweetness of the squash.
In a soup pot, heat the remaining olive oil and butter over medium heat.
Use a heavy-bottomed pot to prevent burning.
Add the onion, celery, and thyme to the pot and sauté until softened, about 10 minutes.
Stir occasionally to prevent sticking.
Add the roasted squash and chicken broth to the pot, then bring to a boil. Reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to meld together.
Using a blender, puree the soup until smooth. Return it to the pot to keep warm.
Blend in batches to avoid overfilling the blender.
Serve the soup hot, garnished with grated parmesan cheese.
Serve with a side of crusty bread for a complete meal.
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