Preheat oven to 425 degrees.

Cut a medium sized butternut squash in half and remove all the seeds from the inner core. Cut the larger halves into quarters for even baking.

Peel and cut two onions in half and arrange on a baking pan with the butternut squash and a few cloves of garlic.

Season with salt, pepper, and a drizzle of olive oil.

Bake for 45 minutes, or until the squash is fork tender and browned around the edges.

Once everything is roasted and the butternut squash has cooled off for a few minutes, scoop out the squash from its outer skin and add to a deep pot with the onions, garlic, and bit of olive oil.

Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender.

TIP: If you don't have a hand blender, just add everything into a standard blender and once mixed, pour into a deep pot to continue.

As you're blending, add water to thin out the soup if it's too thick. Slowly incorporate two additional cups of water until you reach the perfect consistency.

Add salt and pepper to taste and let simmer until it's ready to serve.

Preheat oven to 375 degrees.

Cut the loaf of bread into slices, and cut the slices into small cubes.

Once cubed, transfer the bread to a bowl and add in the dried oregano, thyme, salt, pepper, olive oil, and parmesan cheese.

Mix ingredients and then spread evenly on a baking pan.

Bake for 10 minutes, or until the croutons are golden brown.