Simple Silky Roasted Butternut Squash

Roasting the squash:
I peeled, seeded, and cubed my squash, sprinkled it with oil, salt and pepper, and baked it at 350F for 40 minutes. Done. It’s a lot faster than halving it and baking it for 2 HOURS. Yikes.

While the squash is roasting, throw your veggies and garlic in a pot with some oil, salt and the thyme, and let them sweat. When the squash is done roasting, throw that in with the rest of the veggies, add the bay leaf and pour enough stock to cover everything by 1 inch. You can use more or less, depending on how thick you like your soup. I like mine just in the middle: not too thick, not too thin. Let simmer for about 30 minutes.

Throw it all in a blender, and blend away!

Now, after I blend the soup, I like to squeeze half of a lime into the soup. Lime juice adds a bright, sharp flavor, which acts like a highlighter to all of the important flavors.

Toppings are absolutely optional: a splash of heavy cream, crumbled crispy bacon, a plump plop of sour cream, some finely chopped fennel fronds, etc.