Ingredients:

  • 2 lbs butternut squash, cubed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer to avoid steaming. Roast for 25–30 minutes, flipping halfway through, until the edges are charred and the centers are tender when pierced with a fork.
  2. While the squash roasts, melt butter in your pot over medium heat. Add the onion and celery, cooking until the onions are translucent and fragrant (about 5–7 minutes). Stir in the minced garlic and thyme, cooking for another 60 seconds until the garlic smells nutty but hasn't browned.
  3. Transfer the roasted squash into the pot with the aromatics. Pour in the broth and bring to a gentle simmer for 10 minutes to let the flavors marry.
  4. Remove from heat and blend using an immersion blender until the texture is completely smooth and velvety. Stir in the cream and lemon juice, adjusting salt and pepper to your preference.