This soup is best served snuggled up under a blanket with a side of football.

Ingredients

1 (2.5-3 lb) butternut squash, peeled, cut into 1 ½ inch cubed (buy it already cubed at the grocery store to save time)
1 yellow onion, peeled and quartered
2 sweet apples, (fuji, gala, honeycrisp), cored & sliced
8 garlic cloves
3 sprigs thyme
¼ cup olive oil
1 ½ tsp salt
½ tsp freshly ground pepper
¼ tsp nutmeg
¼ tsp cayenne pepper
½ cup heavy cream (or coconut cream if you are vegan or whole30)
Pepitas (optional)

Instructions

Heat oven to 400°F.
Place the cubed squash, onions (separate the layers), apple slices, garlic cloves and sprigs of thyme on a rimmed baking sheet. Drizzle veggies with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Roast 30-40 minutes until squash is fork tender.
Transfer all the roasted veggies (discard the stem from the thyme) along with the cream to your blender. Add salt, pepper, nutmeg, cayenne pepper and secure the lid.
Turn the blender on and slowly increase to the highest speed. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.

Thanks to Modern Proper for this recipe.