Butternut Squash Soup

From the Yard: Thyme, Bay Leaf

I've never really been a squash person -- I've had flings, but nothing serious. Two butternut squashes have been staring at me since Christmas, so I decided to do something about them tonight. I made a soup, and it was kind of delicious. This recipe will make about 3 or 4 servings if it's not the main course.

Cut a butternut squash in half. Put oil and salt on each half and put facedown on a cookie sheet. Cook at 375 for 35 minutes. Meanwhile caramelize half an onion in a dutch oven with a little olive oil. Scrape the flesh from the squash into the dutch oven. Add 4 cups of chicken stock, 1 tsp fresh thyme, a bay leaf, a pinch of cayenne, and a teaspoon of freshly grated nutmeg. Bring to a boil and then simmer for 20 minutes. Remove from heat and blend with a submersion blender. Add a tablespoon of heavy whipping cream, a splash of apple-cider vinegar, and salt to taste (about 4 tsp).