Roasted Butternut Squash Soup | Emerils.com

Ingredients

• 4 pounds butternut squash, peeled, seeded, and cut into 3-inch chunks
• 1/4 cup olive oil
• 1 tablespoon salt
• 1 teaspoon freshly ground black or white pepper
• 3 tablespoons butter
• 3 cups chopped onions
• 1/2 cup chopped carrots
• 1 clove garlic, smashed
• 1 or 2 sprigs fresh thyme
• 1 cup brandy
• 4 cups chicken stock or canned low-sodium chicken broth, plus more if needed
• 4 cups water
• Homemade Crème Fraîche, for garnish (optional)
• Herb oil of choice, for garnish (optional)