4 Butternut Squash, peeled and diced
1/2 cup White Balsamic Vinegar
1/2 cup Canola Oil
Salt & Pepper to Taste
1 Tbs. Thyme, dried and ground, (or 2 Tbs.)
2 Qrts. Vegetable Stock
1 Qrt. Heavy Cream

Toss all of the above ingredients except the stock and the cream in a large bowl. Roast until softened, about 45 minutes to one hour. When squash is tender, transfer to a large sauce pan and add stock. Puree the mixture then add the heavy cream. Adjust consistency with the stock. Season again with salt and pepper, and finish with maple syrup to taste.