Step 1

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Step 2

Chop the butternut squash in half separating the long skinny portion from the round bottom. Slice the bottom portion in half again lengthwise and scoop out the pulp and seeds. Chop the two top pieces in half again so they cook evenly. Place cut side up on the baking sheet along with the carrot and onion.

Step 3

Drizzle 2 tbsp of the olive oil over the vegetables and sprinkle with the thyme and a pinch of salt. Flip the pieces of sqash cut side down onto the baking sheet.

Step 4

For the garlic, remove any excess outer layers of the papery skin leaving the cloves intact. Slice about a ¼ inch off the top revealing the tips of the cloves. Place both heads of garlic on a piece of aluminum foil and drizzle with some olive oil and a pinch of salt. Wrap them up with the foil and place on the baking sheet.

Step 5

Bake for 45 minutes or until the butternut squash is fork tender. Set aside to cool for about 15 minutes.

Step 6

Once cooled enough to handle, scoop out the flesh of the squash and add to a high speed blender along with the onion and carrot. Squeeze the roasted garlic out right into the blender as well. Add the milk and broth then blend on high speed for about 60 seconds until smooth. Season with salt and black pepper to taste. Enjoy!