Roasted Butternut Squash Soup with Gorgonzola Walnut Toasts

Ingredients

• Soup
• 1 1.5 pounds butternut squash
• 4-5 sprigs thyme, leaves stripped
• salt
• freshly-ground pepper
• 4 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, thinly sliced
• 1 quart vegetable stock
• 2 tablespoons maple syrup, optional
• Butter
• 3.5 ounces gorgonzola
• 1 ounce salted butter
• 1.5 ounces walnuts, toasted

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