Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 large yellow onion, chopped into 1-inch chunks
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the cubed squash, onion, and smashed garlic on a baking sheet with oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, tossing once, until edges are mahogany-colored.
  2. Transfer the roasted vegetables into a pot. Add chicken broth, dried thyme, and the bay leaf. Bring 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 velvety and uniform. Stir in the heavy cream and lemon juice. Taste and adjust seasoning with salt and pepper.