Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  2. Melt butter in a Dutch oven over medium heat. Add diced onion and carrots, cooking until onions are translucent and carrots have softened (about 6–8 minutes).
  3. Stir in minced garlic, dried thyme, and ground cumin; cook for 60 seconds until fragrant.
  4. Transfer roasted squash into the pot with the aromatics. Pour in broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Remove pot from heat. Use an immersion blender to blend the soup until velvety smooth.
  6. Stir in heavy cream and lemon juice. Adjust salt and pepper to taste before serving.