Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 6 oz yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Note: Ensure the rack is in the center for even airflow.
  2. Toss the cubed squash, quartered onion, and garlic cloves on a baking sheet with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany colored and squash is tender.
  4. Transfer the roasted vegetables and any browned bits from the pan into a pot. Note: Those brown bits are concentrated flavor bombs.
  5. Pour in the broth and stir in the thyme and nutmeg.
  6. Bring to a gentle simmer over medium heat for approximately 10 minutes until the vegetables are soft and the flavors have fused.
  7. Remove the pot from heat. Using a high speed blender, process the soup in batches until completely smooth and glossy.
  8. Stir in the heavy cream, butter, and lemon juice.
  9. Taste and adjust salt if necessary until the flavor is balanced and bright.