Squash and Roasted Tomato Soup | RICARDO

Ingredients

• 1 butternut squash or small pumpkin, about 2.2 lb (1 kg), halved lengthwise and seeded
• 3 tbsp (45 ml) olive oil
• 1 lb (450 g) plum tomatoes, halved (about 4 tomatoes)
• 4 garlic cloves
• 4 gousses d’ail
• 2 thyme sprigs
• 1/4 tsp red pepper flakes, or more to taste
• 4 cups (1 litre) chicken or vegetable broth
• 1/4 cup (60 ml) 15% cooking cream or 35% cream, plus more for serving