Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3/4 cup Parmesan cheese, finely grated
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash, chopped onion, and smashed garlic on a sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, or until the squash edges are mahogany-colored and tender.
  2. Transfer the roasted vegetables directly into a pot. Pour in the broth and add the thyme and bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Remove the bay leaf. Use an immersion blender to puree the soup until completely smooth. While the soup is still hot, stir in the butter, heavy cream, and finely grated Parmesan until the cheese has completely melted.