In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.

Toss in the minced garlic and dried thyme, cooking for another minute until fragrant.

Add the diced butternut squash to the pot, followed by the vegetable broth. Bring to a gentle boil, then reduce the heat. Let it simmer for about 10-15 minutes or until the squash is tender.

Using an immersion blender, purée the squash mixture until smooth, creating a luscious sauce. If you don’t have an immersion blender, you can transfer it to a blender, then return it to the pot.

Stir in the heavy cream and season with salt and pepper. Allow it to heat through.

Add the pasta, ensuring it is evenly coated in the creamy sauce. Cook according to package instructions until al dente, stirring occasionally.

Serve warm, topped with grated Parmesan cheese and fresh parsley for that extra pop of flavor!