• Butternut squash (~2.5 lbs) seeded, peeled, and cubed
  
• Carrot/carrots, peeled and cubed (I like carrots and had a bunch hanging around so I went for a ratio of rougly 1/3 carrots to squash, but you could do with less)
  
• One large yellow or white onion (depending on your preferences), diced
  
• Four cloves of garlic, chopped thin (or more if you're like me and love garlic)
  
• 5 cups chicken or vegetable stock
  
• Olive oil, 2-3 tablespoons
  
• Butter, 2-3 tablespoons
  
• Salt and pepper
  
• Cinnamon and nutmeg
  
• Fresh thyme sprigs
  
• Bay leaf
  

• Preheat your oven to 425. Toss your squash and carrots in olive oil and roast in a pan until they're nice and brown, turning occasionally. Let them go for somewhere near 40 minutes, but if they're not as dark as you'd like them just let them go for a while longer.
  
• Heat 2 tablespoons butter in a large saucepan and add garlic and onion as the butter is just starting to brown, sweating on medium for 10 minutes or until the mix softens and turns golden.
  
• Once your squash and carrots are appropriately roasted, remove them from the oven and add them to the saucepan with your garlic and onion. Add 4 cups chicken or vegetable stock. Optional: if you didn't use silpats for your squash and carrots, use 1/2 cup of stock for each roasting tray to deglaze and add all the crispy vegetable leavings into the saucepan.
  
• Add two fresh thyme sprigs and a bay leaf to your saucepan and bring to a simmer, allowing to cook for another 10 minutes or until the vegetables are super soft.
  
• Discard thyme and bay leaf and bust out some kind of blender. I use an immersion blender but if you don't have one of those you can work in batches in a regular blender, it just might take a bit more work. Puree the mix until smooth, adding extra chicken or vegetable stock to thin if necessary.
  
• Season with salt and pepper if needed and enjoy.
  

Beet Wagon fucked around with this message at 16:46 on Jun 17, 2017