More Great Recipes: Bisque/Cream | Soup | Vegetable | Vegetarian

Butternut Squash Soup


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

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 or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sprigs fresh thyme, optional


Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350° 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. Yield: 8 servings


Pairs Well With


Notes

Has anyone tried making this recipe without the cream?

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls