On a baking sheet add the cubed butternut squash, olive oil, chopped onion, garlic, thyme and some salt and pepper and toss all around to combine. Bake at 375 degrees for 20 minutes.
Next, take the butternut squash out of the oven and transfer everything on the baking sheet to a pot with the chicken broth and the bay leaf and cook for bout 15 minutes.
Meanwhile, turn the oven up to 400 degrees and cut your bread into cubes and place them on the same baking sheet you cooked the squash on. Drizzle some olive oil over them and sprinkle with parmesan cheese, salt and pepper and bake for about 5 minutes until they are golden brown and set aside.
Once the soup is done cooking take the bay leaf out and transfer it to a blender. Be very careful when blending hot soup and cover the top with a kitchen towel over the top and your hand. Blend until smooth and then check it for seasoning to see if it need some more salt and pepper.
Transfer the soup into serving bowls, top with a few parmesan croutons and serve. This soup is so delicious and the parmesan cheese croutons take this soup to the next level! Be sure to make them with it they only take a few minutes and it is worth it. :)