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1
Preheat oven to 400 degrees.
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2
Peel the butternut squash using a vegetable peeler.
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3
Cut it in half and scoop the seeds out of the cavity.
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4
Discard the seeds.
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5
Cut the squash into 1 inch chunks and place in a large mixing bowl.
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6
Peel the shallot and slice thinly.
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7
Add the shallot to the squash in the mixing bowl.
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8
Add the 2 tablespoons olive oil, salt, pepper, and dried thyme to the squash and shallots in the mixing bowl, and mix thoroughly.
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9
Pour the squash/shallot mixture out onto a baking sheet and spread out into one layer - you don't want the squash to be lumped on top of each other, but if your baking sheet is small and you don't have a lot of room it is OK if some of it overlaps.
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10
Bake at 400 degrees for 40 minutes, stirring once halfway through.
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11
Place the squash in a blender with the chicken broth and half and half.
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12
Blend well until the soup is a thin puree.
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13
Pour the soup into a large saucepan and place over medium heat.
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14
Stir well over medium heat until the soup is heated through.
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15
Taste and add more salt if needed.
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16
If the soup is too thick for your taste, you could add some water or some more chicken broth to thin it out.
