Roasted Butternut Squash Soup

Instructions

1. Preheat oven to 350 degrees. Halve butternut squash lengthwise. Scrape out seeds and fibers from cavity.
2. Place squash flesh side down in a lightly greased baking dish. Add 1/2 cup water and bake 1 hour, or until skin is browned and flesh is very tender. Let stand until cool enough to handle. Scoop out flesh and discard skin.
3. In a large saucepan, heat butter over medium heat. Add onion, thyme, and bay leaf. Cook over medium heat, stirring often, about 10 minutes or until the onions become tender and translucent.
4. Add squash and chicken broth; bring to a boil. Reduce heat and simmer, uncovered, about 20 minutes, stirring occasionally. Season with salt and black pepper to taste; remove and discard bay leaf.
5. In blender or food processor, puree soup, one half at a time if needed. Stir in honey.
6. To serve, swirl in Greek yogurt; top with cracked black pepper and additional fresh thyme, if desired.