- 4 and 1/2 Pounds of Butternut Squash
- 1 Yellow Onion, peeled and cut into quarters
- 1 cup Water
- 4 sprigs fresh Thyme or 1/8-1/4 teaspoon dried (to your liking)
- Olive Oil
- Sea Salt to your liking
- 3-4 cups Vegetable Broth (to thicken or thin the soup)
- 1 tablespoon Honey
- 1/4 teaspoon ground Nutmeg
- Sour Cream for taste
Set oven to 428 degrees.Cut squash in half lengthwise. Remove seeds. Drizzle cut side with olive oil.Line a baking tray with parchment paper. Place onion quarters and squash on the parchment paper, cut side of squash down. Bake until tender...roughly an hour. Cool for about 10-20 minutes. Then remove any burnt edges.Blend the onion, water and squash until very very smooth. Transfer to a large pot. Add everything else EXCEPT the sour cream. When adding the vegetable broth, add only 3 of the 4 cups. If the soup is still too thick, add the last cup of broth by judging the thickness/thinness to your liking.When serving, add a small dollop of Sour Cream if desired.
