Preheat oven to 400°F.
Start by using a julienne peeler to remove outer skin of the squash.
Slice the squash down the middle (long way) and scoop out and discard the seeds.
Chop squash into cubes.
Lay cubed squash onto a large baking sheet and drizzle with olive oil, salt and pepper.
Roast for 25 minutes, flipping pieces halfway through.
While squash is roasting, caramelize onions in a skillet with a tbsp of butter or oil and salt (This can be done with water if oil-free).
Once squash is cooled add to a blender along onions, broth and blend until smooth.
Transfer to a large pot, add in thyme (destemmed) and simmer for 10-15 minute.
Add Salt, Pepper, Cinnamon and Nutmeg to your liking.
You can also top with some crispy chickpeas if you'd like. Enjoy!
