Ingredients
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3 lbs unpeeled butternut squash, halved and seeded
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1 small head of garlic
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1/4 cup olive oil or 1/4 cup vegetable oil
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2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
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3 -3 1/2 cups chicken broth
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1/2 cup whipping cream
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3 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 large unpeeled onions
Instructions
- Cut squash into 8 large pieces.
- Place cut side up in a 15x10-inch baking dish.
- Cut 1/4 inch off the tops of the onions and garlic bulb.
- Place cut side up in the baking pan.
- Brush with oil; sprinkle with thyme.
- Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
- Uncover and let stand until room temperature.
- Remove peel from squash and onions; remove the soft garlic from skins.
- Combine vegetables, broth and cream.
- Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
- Add parsley, salt and pepper; heat until soup is warmed but do not boil.