Butternut Squash Soup

Total Time: 5 hrs 30 mins Preparation Time: 3 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 lbs unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small head of garlic
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
• 3 -3 1/2 cups chicken broth
• 1/2 cup whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 cut squash into 8 large pieces.
• 2 place cut side up in a 15x10-inch baking dish.
• 3 cut 1/4 inch off the tops of the onions and garlic bulb.
• 4 place cut side up in the baking pan.
• 5 brush with oil; sprinkle with thyme.
• 6 cover tightly and bake at 350°f for 1 1/2 to 2 hours or until vegetables are very tender.
• 7 uncover and let stand until room temperature.
• 8 remove peel from squash and onions; remove the soft garlic from skins.
• 9 combine vegetables, broth and cream.
• 10 puree in small batches in a blender until smooth; transfer to a large dutch oven.
• 11 add parsley, salt and pepper; heat until soup is warmed but do not boil.