Roasted Squash and Raw Carrot Soup Recipe

Ingredients

• 1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 thyme sprigs
• 2 cloves garlic
• 1 medium onion, finely sliced (about 1 1/2 cups)
• 1 1/2 quarts fresh carrot juice (see note)
• 1/4 cup chopped parsley (optional)
• 1/4 cup toasted pumpkin or squash seeds (optional)

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