Ingredients

• 1 small butternut squash
• 1 tablespoon olive oil
• 1/2 small white onion, diced
• 1 to 2 cups vegetable broth
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons heavy cream
• Danish Blue Cheese, for topping
• Toasted Walnuts, for topping

Preparation

1. Preheat oven to 425˚.
2. Cut butternut squash in half length-wise and place cut side down in a roasting dish. Fill the dish with roughly 1/4″ of water and roast squash until tender, 40-60 minutes depending on the side of squash.
3. Remove from oven and let cool enough to handle.
4. In a pot, heat olive oil over medium-low heat.
5. Add onion and cook until translucent and fragrant, 6-8 minutes.
6. Stir in 1 cup vegetable broth, thyme, black pepper, and 2 cups of the roasted butternut squash. Cook for 5 minutes.
7. Add in the heavy cream then puree soup using an immersion blender or traditional blender, adding extra broth as needed to reach a good consistency.
8. Taste and adjust salt as needed.
9. Divide soup into small bowls or glasses and top with a sprinkle of blue cheese and walnuts