Place squash on a parchment lined baking sheet skin side down. Drizzle squash with olive oil, rubbing it across all surfaces. Turn squash over so the cut side is down. Place in preheated oven for 30 minutes.
1 butternut squash, about 22 ounces, 2-3 tablespoons olive oil
Rub onion and carrots with a bit of oil and add them to the baking sheet along with the squash. Return to the oven for another 25-30 minutes until everything is fork tender.
4 whole carrots, 1 medium white onion
Let cool for about 10 minutes until it's cool enough to handle.
Roughly chop onion and carrots and place in a heavy duty blender. Scoop squash out, leaving the peal behind. Place squash in the blender.
Add about 1 cup of chicken broth and puree mixture stopping to scrape down sides and adding additional broth if needed.
4 cups chicken broth
Heat a large dutch oven or soup pot over medium heat. Add about a ½ tablespoon of oil and then add garlic. Stir for about 30 seconds, just until fragrant. Add squash puree, seasonings and remaining chicken broth. Stir until well combined.
Heat for about 10-15 on medium low heat just until everything is heated through. Taste soup and adjust seasonings or salt if needed.
Serve hot with a bit of cream or milk drizzled over the top.
¼ cup cream or half-n-half
Garnish with fresh thyme.
fresh thyme
Notes
Puree squash to your liking. I prefer a bit of texture in my butternut squash soup. I don't want it lumpy, but I also don't want it like baby food. Decide for yourself how you like your soup.
If a chunk of carrot or onion is found in the soup, just discard it (or leave it if it's small enough)
This soup can be made ahead of time and then reheated just before serving.
If the soup becomes too thick, add a bit more broth or water.
If you want a creamier soup, you can stir a ½ of cup of milk or cream into the soup while it's heating.