INGREDIENTS
1
medium butternut squash (peeled and diced into 1-in cubes (about 6 cups))
1
medium onion (diced)
6 cloves
roasted garlic
2
stalks celery (diced)
1 tsp
salt
1/2 tsp
ground pepper
1/4 tsp
ground nutmeg
6 cups
chicken broth
1/2 cup
half-and-half cream
2 tbsp
minced fresh thyme