You just roast your vegetables and go about your business.
)cubed peeled butternut squash(from 1 medium [2 1/2-lb.]
squash)
1 1/2cups(1-in.

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee
)chopped yellow onion(from 1 medium [9-oz.]
onion)
1cup(3/4-in.
)chopped peeled carrot(from 2 medium carrots)
1/2cup(3/4-in.

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee
Add garlic; cook, stirring constantly, until fragrant and lightly golden, 30 seconds to 1 minute.
Secure lid on blender; remove center piece to allow steam to escape.
Place a clean towel over the opening.

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee
Process until smooth, about 2 minutes, stopping to scrape down sides as needed.
Garnish and serve:
Divide soup evenly between 4 serving bowls.
Garnish with pepper and thyme.

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee

Credit:Hannah Hufham; Food Stylist: Tricia Manazanero Stuedeman; Prop Stylist: Keoshia McGhee