2lbbutternut squashpeeled and chopped into 1 inch cubes
4Cupsvegetable stockdivided
1largewhite onion
3large cloves of garlic
1largebunch of fresh thyme7-8 sprigs
2tablespoonsolive oil
1teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Instructions
Preheat oven to 350°F.
In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
Bake for 1 hr.
Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
Using an immersion or a blender (in batches) purée all ingredients until creamy.