Roasted Butternut Squash Soup

Ingredients

• 3 pounds butternut squash – halved lengthwise and seeded
• 3 tbsp olive oil
• 2 cups yellow onion – finely chopped
• 1 cup carrot – chopped
• 3 cloves garlic – sliced
• 4 cups vegetable stock
• 4 sprigs fresh thyme sprigs
• 1.5 tsp fine sea salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cup pumpkin seeds – toasted (for serving)
• 0.25 cup heavy cream – to swirl (for serving)

Instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment. Place the butternut squash cut-side up, brush the cut surfaces with some of the olive oil, then place cut-side down on the sheet.
2. Roast until deeply caramelized at the edges and very tender when pierced, 45–55 minutes. Let cool just until comfortable to handle.
3. While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, until softened and lightly golden, 8–10 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Scoop the roasted flesh into the pot. Pour in the vegetable stock, add the thyme sprigs, salt, and black pepper, bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes for the flavors to meld. Remove the sprigs and discard.
5. Blend the soup until perfectly smooth and velvety using an immersion blender, or carefully in batches in a countertop blender; return to the pot and keep warm.
6. If using pumpkin seeds, toast them in a dry skillet over medium heat, stirring frequently, until they puff and smell nutty, 3–4 minutes; set aside.
7. Ladle the soup into warm bowls. Swirl in heavy cream if using and sprinkle with the reserved seeds. Serve hot.