Molly Yeh's Tomato and Squash Soup - Wine4Food

Ingredients

• 1 butternut squash (2½ to 3 pounds), halved lengthwise and seeded
• 2½ tablespoons olive oil, plus more for serving
• ¾ teaspoon kosher salt, plus more to taste
• Black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground cloves
• 1 large onion, chopped
• 4 cloves garlic, minced
• Leaves from 4 sprigs fresh thyme
• 2 cans (28 ounces each) fire-roasted tomatoes
• 3 cups vegetable broth
• Parmesan cheese, for serving