Roasted Butternut Squash Soup

Ok, I know it's spring and all, but when the BF brought home a bunch of these oh so pretty butternut squashes I knew I had to make something delish. He got these from the Plant Sciences department of our unversity -- apparently they were just giving them away. Since this department grows tons and tons of produce all year long, I'm guessing these were some leftovers from this winter.

I decided to make roasted butternut squash soup, because it's so good, easy, and healthy.

Butter Nut Squash Soup (very loosely adapted from Gourmet Feb 2009):

• 4 small or 2 large butter nut squash, peeled and cut in half lenth-wise
  
• 2 Tb olive oil + extra for brushing
  
• 1 large onion, chopped
  
• 4 large garlic cloves, chopped
• 2 cups of vegetable broth (I only had one cup so I used it and 1 cup of water)
  
• 5 - 6 fresh sprigs of thyme
  
• 8 bay leaves
• 1 tablespoon butter
• 1 tablespoon sour cream
• 3 tablespoons plain yogurt
• salt and freshly ground pepper, to taste
  

1. Brush the cut side of the squash with a bit of olive oil. Sprinkle each half with about 1 tablespoon of water. Bake, cut side down, in large glass dish for 35min or until softened. Check half way through baking and add additional water if necessary to keep squash from scorching.
2. Heat olive oil in large skillet. Once hot, add chopped onion. Cook until browned. Add garlic. Cook for 3-4 minutes. Add squash and vegetable broth. Cook for 8-10 minutes over medium heat.
3. Remove from heat. Using a hand blender or regular blender, puree the mixture. Stir in butter, sour cream, and yogurt. Add thyme and bay leaves. Cook for 15 minutes over low to medium-low heat. Season with salt and pepper.
4. Remove thyme sprigs and bay leaves before serving.