Butternut Squash Soup ♥

By Addie

"This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup." -Linda Rose Proudfoot, Huntington, Connecticut




MY NOTES: I served this at Thanksgiving and Jack really liked it a lot. It froze beautifully, which means it can be made ahead and frozen for a holiday dinner. I froze it in individual portions to serve whenever I wanted a bowl.

Ingredients

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small whole garlic bulb (not just a clove)
• 1/4 cup olive oil or vegetable oil
• 2 tsp dried thyme
• 3-3 1/2 cups chicken broth
• 1/2 cup whipping cream
• 3 Tbsp minced, fresh parsley
• 1/2 tsp salt
• 1/4 tsp pepper
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• NOTE: I leave the seeds in because they are easier to remove after cooking.
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Preparation

Step 1

1. Cut squash into eight large pieces. Cut 1/4" off the tops of the onions and the garlic bulb. Place cut side up in the baking pan with the squash. Brush all cut areas with the oil; sprinkle with thyme. Cover tightly with foil and bake at 350 degrees for 1 1/2-2 hours or until vegetables are very tender.

2. Uncover and let stand until lukewarm. Remove peel and seeds, if left in, from squash and onions, and remove the soft garlic from the bulb. Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth. Transfer to a large saucepan, add parsley and salt and pepper; heat through - do not boil!

Yield: 8 servings