Sheet-pan Roasted Butternut Squash Soup

1 butternut squash (about 2½ pounds), peeled, seeded and cubed (1-inch; about 6 cups)

1 sweet onion, cut into 1-inch wedges (about 1¾ cups)

1 Honeycrisp apple, peeled, cored and coarsely chopped (about 1¼ cups)

¼ cup extra-virgin olive oil

2 tablespoons fresh thyme leaves, plus more for garnish

½ teaspoon plus ⅛ teaspoon salt

¼ teaspoon ground pepper, plus more for garnish

3 cups lower-sodium vegetable broth or no-chicken broth

1 cup heavy cream

Preheat oven to 425°F.
Toss squash, onion, apple, ¼ cup oil, 2 tablespoons thyme, ½ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together on a large rimmed baking sheet; spread in a single layer.
Roast, stirring once, until the squash and onion are tender and golden brown, 35 to 40 minutes.
Transfer the squash mixture and any drippings from the pan to a blender; add 3 cups broth and 1 cup cream.
Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over the opening.
Process until smooth, about 1 minute.
Garnish with additional thyme and pepper, if desired.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m