Roasted Butternut Squash Soup with Cinnamon Crema

Serves:

• FOR SOUP:
• 2 1/2 pounds peeled and cubed butternut squash (approx 2 large squash)
• 1/2 medium yellow onion, diced
• 1/4 cup extra virgin olive oil
• 2 stems fresh thyme
• 1 teaspoon kosher salt
• 4-6 turns Freshly ground black pepper
• 1 cinnamon stick
• 1 quart low-sodium chicken stock (use vegetable stock to make a vegetarian recipe)
• FOR CINNAMON CREMA:
• 1 cup sour cream
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 2-3 turns Freshly ground black pepper