Pre-heat oven to 400 F. Line a baking sheet with foil or parchment paper (for easy clean up).

Add the cubed squash, onion, garlic and the thyme or sage.

Drizzle with olive oil and mix so that the vegetables are coated, then sprinkle with salt and pepper.

Roast the vegetables for 25-30 minutes, the squash should be tender and lightly browned.

Remove from oven and add the squash and onions to a large  pot, add the garlic but be sure to remove the skins. Discard the thyme.

Add the pumpkin puree and the stock and bring to a simmer.

Then use an immersion blender to blend the soup to your desired consistency.

You can also use your stand blender, we use our Vitamix blender. If you use a stand blender be careful and make sure that you vent the cover. I usually remove the center and place a kitchen towel over the hole. Otherwise you will have a mess and you could get burned.

If the mixture is too thick, add more stock.

Ladle hot soup into bowls and top with fresh thyme, a few chopped pecans, or pumpkin seeds.