I start by preheating the oven to 400°F (200°C). Then I toss the cubed butternut squash, tomatoes, garlic, and onions in olive oil, salt, pepper, thyme, and paprika. I spread them out on a baking sheet and roast for about 30 minutes, flipping halfway through, until the squash is fork-tender and lightly caramelized.

Once the veggies finish roasting, I let them cool slightly, then transfer everything to a blender. I pour in the broth and blend until it’s silky smooth. If I want a chunkier texture, I blend just half and leave the rest as is.

I pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. I let it cook for another 10–15 minutes so the flavors really meld. At this point, I sometimes stir in coconut milk or cream to add richness.

I taste and adjust the seasoning if needed, then ladle the soup into bowls. I like to top it with a swirl of cream and some chopped basil or parsley for color and freshness.