Roasted Butternut Squash Soup with Sautéed Shrimp

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 pound shrimp, peeled and deveined
• 2 tablespoons butter
• 1 teaspoon thyme, dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized.