Savory creamy Butternut Squash Soup
Peel squash while whole. Then slice in half and remove seeds. Cut squash into 1 inch pieces. Coat lightly with olive oil. Spread evenly in one layer on a sheet pan. Season with salt and pepper. Roast at 350°F for 40 minutes turning once half way through.
Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the shallots and the thyme, salt and pepper. Cook, stirring occasionally until soft and translucent, about 30 minutes.
Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. Puree using an immersion blender or in batches in a blender or food processor.
To serve, ladle the soup into bowls and garnish each serving with yogurt or sour cream. If you like add chives and/or a sprinkling of bacon.