Butternut Squash Soup

By SSmith

Ingredients

• 2 large butternut squash, peeled, seeded and cut into 2 inch chunks
• Olive oil
• 2 medium Vidalia onions
• 1 large garlic bulb
• butter
• 2 teaspoons dried thyme
• 3-4 cups chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoon dried parsley
• 1/2 teaspoon nutmeg
• Salt & pepper to taste

Preparation

Step 1

Preheat oven to 350. Place squash cut side up in a baking dish, sprinkle with olive oil and thyme. Cover and bake for 1 ½ hours.