Butternutty Bisque

We had a butternut and some cream... and Epicurious decided that I should make this:

http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Roasted-Garlic-Bisque-104280

They were so right. My alterations:

• Our butternut was probably only about 3 lbs, so
  
• I only roasted one bulb of garlic. And we didn't have any foil so I just put it in an oiled casserole dish with a lid-- it worked great.
  
• I baked the butternut (in the oven with the garlic) instead of peeling and boiling it, then just scooped it out of the skin to blend with the other ingredients.
• I used homemade chicken stock instead of canned, naturally.
  
• Instead of fresh thyme I used 2 tsp dried, and
• added a tsp or two of cayenne for kick.

Some of the reviewers on Epicurious mentioned that the soup doesn't need the cream, and they're right. I had one bowl of it cream-less right after I made it, but then added it to the leftovers because it needed to get used. Either way, it's delicious! Fairly easy too; the oven does most of the work.

P.S. I swear all of the post titles won't have "nutty" in them. But I couldn't resist this one...