Ingredients

• 1 butternut squash, peeled and diced
• 1½ onions, roughly chopped
• 1 orange bell pepper, roughly chopped
• 2 carrots, cut in large chunks
• 20 cloves garlic, smashed
• 2 Roma tomatoes, roughly chopped
• 1 tsp fresh thyme leaves
• ½ tsp dried thyme
• 1 tsp dried Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt to taste
• Pepper to taste
• 3–4 cups chicken broth
• Heavy cream, optional

Steps

1. Sauté all vegetables with the fresh thyme until very tender and slightly caramelized, seasoning with salt and pepper in layers.
2. Add all dried spices and cook for 1 minute to bloom.
3. Purée everything in a blender with 3 cups of broth, adding more until the soup is thick, creamy, and pourable.
4. Adjust salt to taste. Stir in a splash of heavy cream if using.