Savory Butternut Squash Soup | epicuricloud (Tina Verrelli)

Ingredients

• 1 tablespoon olive oil
• 1 cup coarsely chopped sweet onion
• 1 medium clove garlic, coarsely chopped
• 1/2 teaspoon salt (additional to taste)
• 1/4 teaspoon pepper
• 3 sprigs fresh thyme (tied with kitchen string)
• 48 ounces (3 pounds) peeled and cut butternut squash
• 2 14.5 ounce cans low-sodium chicken broth
• 1/4 cup heavy cream
• garlic herb goat cheese, crumbled
• roasted and salted pepita seeds (hulled pumpkin seeds)
• balsamic vinegar or glaze