Drizzle squash & potatoes with oil and seasonings. Bake until soft & slightly golden brown.
Transfer to a food processor & pulse until creamy.
Cook onion & garlic in butter until fragrant.
Add the veggies & broth. Bring to a boil, then simmer 10-15 minutes.
Pour in the cream. Garnish with croutons & thyme.
Learn More About Us! Click Below