Ingredients:

  • 3 lbs butternut squash, cubed
  • 1 cup yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable stock
  • 2 tbsp unsalted butter
  • 1 tbsp maple syrup
  • 1 tsp dried thyme
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash, quartered onion, and whole garlic cloves on a baking sheet with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer and bake for 25–30 minutes, tossing halfway through, until tender and caramelized.
  4. Melt the butter in a large heavy-bottomed pot over medium heat.
  5. Add the roasted vegetables, including the softened garlic, and the dried thyme.
  6. Pour in the vegetable stock and maple syrup, then bring to a gentle simmer for 10 minutes.
  7. Use an immersion blender directly in the pot, or transfer to a high-speed blender in batches, and blend until completely smooth.
  8. Stir in the heavy cream and ground nutmeg. Taste and add final salt or pepper if needed.