Put 1.1kg of peeled, cubed butternut squash, 1 chopped red bell pepper, 1 medium chopped yellow onion, 3 garlic cloves, 5 cups of water, 2½ teaspoons of salt, and 2 tablespoons of sugar in a large pot.
Bring to a boil, then cover and simmer for 35 minutes.
Purée with an immersion blender until smooth. Stir in 1 cup of heavy cream and bring back to a simmer. Add 1 tablespoon of fresh thyme leaves and season to taste.
