Butternut Squash Soup

Ingredients:

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper, to taste
• Optional toppings: diced green onion, crumbled feta cheese, croutons

Instructions:

1. Preheat the oven to 400°F. Cut the butternut squash in half lengthwise, scoop out the seeds and place each half on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes to 1 hour, until the squash is fork-tender.
2. Remove the squash from the oven and let it cool for a few minutes. Once cool enough to handle, scoop out the flesh and set aside.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions and cook for 5 minutes, until soft. Add the minced garlic and dried thyme and cook for an additional minute.
4. Add the roasted squash to the pot and stir to combine with onions and garlic. Pour in the vegetable broth and bring to a simmer.
5. Using an immersion blender, blend the soup until it reaches a smooth and creamy texture. If you don't have an immersion blender, carefully transfer the soup to a blender and blend until smooth.
6. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
7. Serve hot and top with your desired toppings, such as diced green onion, crumbled feta cheese, or croutons.