1large butternut squashpeeled and cubed (seeds removed) (about 3-4 pounds before peeling)
1onionpeeled and chopped
4clovesgarlicpeeled
2potatoespeeled and chopped
2carrotspeeled and chopped
2tablespoonsoil
salt & pepperto taste
1tablespoonbutter
¼teaspoonground cumin
¼teaspoondried thyme
1quartlow-sodium chicken brothOR vegetable broth
heavy creamto taste
Instructions
Roast vegetables: Heat oven to 400º. On a large rimmed baking sheet, toss all vegetables with oil, salt and pepper. Roast in the hot oven until tender, about 25-30 minutes.
Prepare soup: Once vegetables are done, melt butter in a large pot over medium heat. Add cumin and thyme and cook for 1-2 minutes, until fragrant. Add roasted vegetables, then add chicken broth. Simmer for 10 minutes on low heat.
Finish: Blend soup until creamy using an immersion blender. Add cream to taste, then simmer for another few minutes. Adjust seasoning and cream to taste before serving.
Video
Notes
I calculated the nutrition estimate using 3 pounds of butternut squash and ½ cup of heavy cream.