1. To make the butternut squash soup: Preheat your oven to 400°F (200°C). Slightly oil a rimmed baking sheet. Trim Brussels sprouts and remove any yellow leaves. Cut them into halves or quarters and add to the baking sheet. Peel, seed and chop the butternut squash into 1-inch squares; add to the baking sheet.

2. Add thyme, onion, and garlic to the baking sheet with butternut squash and Brussels sprouts. Season with salt and pepper, add olive oil and toss to coat.

3. Transfer the vegetables to the oven and roast for 20-25 minutes.

4. Once the veggies are roasted, add to food processor with 1 cup of vegetable stock (keep some veggies for garnish). Pulse until smooth then transfer to a pot or a large saucepan. Add the remaining vegetable stock and stir well.

5. Simmer on low for 10 minutes. Adjust seasoning and serve the roasted butternut squash soup, garnished with chunks of roasted Brussels sprouts, squash, and Parmesan shavings. Enjoy!

Note: you can add a tablespoon heavy cream or 1/2 cup coconut milk to the soup before serving.