BUTTERNUT SQUASH SOUP

 

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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

Directions

  • 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

Notes

Categories: Bisque/Cream  Soup  Vegetable  Vegetarian 

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