Fall Boursin Soup

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Arrange butternut squash, zucchini, yellow squash, onion, bell pepper, tomatoes, rosemary, and garlic bulb on a sheet pan. Add Boursin cheese on top. Drizzle generously with olive oil, sprinkle with salt and thyme, and toss with your hands until coated.

3. 3

   Roast for 30 minutes, until vegetables are soft and lightly caramelized.

4. 4

   Transfer roasted vegetables (squeeze out the garlic cloves from the bulb) to a blender. Blend until smooth.

5. 5

   Pour mixture into a large pot, stir in the heavy cream, and heat gently over medium until warmed through.

6. 6

   Taste and adjust seasoning if needed. Serve warm with crusty bread.