Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp fresh thyme leaves
  • 4 cups vegetable broth (low sodium)
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, tossing halfway through, until edges are mahogany-colored and centers are tender.
  2. While squash roasts, melt butter in a Dutch oven over medium heat. Add diced onion and cook until translucent and fragrant, about 5 minutes.
  3. Stir in the smashed garlic and thyme, cooking for another 60 seconds until fragrant.
  4. Transfer the roasted squash into the pot. Pour in the vegetable broth and ground nutmeg.
  5. Bring to a gentle simmer for 5-10 minutes to marry the flavors, then remove from heat.
  6. Use an immersion blender to puree the soup until silky-smooth, blending for at least 60 seconds.
  7. Stir in the heavy cream and lemon juice just before serving.