Butternut Squash Soup

By zeenieme

Ingredients

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small garlic bulb
• 1/4 cup olive or vegetable oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 3 to 3 1/2 cups chicken broth
• 1/2 cup whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh thyme sprigs, optional

Details

Servings 8

Preparation

Step 1

Cut squash into eight large pieces. Place cut side up in baking pan. Cut 1/4 inch off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in baking pan. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350 degrees for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins. Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.