Pre-heat oven to 400 F (200°C).

Peel and deseed butternut squash and dice into 1" pieces.

Put butternut squash on a baking sheet, sprinkle with salt and pour about a tablespoon of olive oil on it and move around with your hands to make sure all dice are well coated with oil. Then spread out evenly into one layer.

Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.

Cut the top part of the garlic in order to expose the upper part of every clove (see video).

Drizzle a few drops of olive oil onto each clove.

Place garlic bulb in cocotte and cover.

Put butternut squash and garlic in the oven for about 40 minutes or until soft and golden.

Take out from the oven and transfer squash (whithout peel if you didn't peel) and peeled garlic into a pot, add broth, 1 teaspoon very finely chopped fresh Thyme and bring to the boil.

Once hot, remove from heat and blend with an immersion blender until smooth. Add more broth or water if needed to reach desired consistency.

Salt and pepper to taste.

Top with a little pepper and a string of thyme.