Butternut Squash Soup

BUTTERNUT SQUASH SOUP                                                8 servings (2 qt.)

3 lbs. unpeeled butternut squash, halved and seeded

2 lg. unpeeled onions

1-2 small garlic bulbs

1/4 C. olive oil

2 Tbs. fresh thyme or 2 tsp. dried

3-3 1/2 C. chicken broth

1/2 C. whipping cream

3 Tbs. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

fresh thyme sprigs, optional- to garnish

Cut squash into eight large pieces. Place cut side up in 15x10x1 inch baking pan. Cut 1/4 inch off tops of onion and garlic bulbs. Place cut side up in pan. Drizzle with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1 1/2- 2 hours or until very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove garlic from skins. Combine vegetables, broth and cream. Puree in large saucepan with immersion blender until smooth or in batches with conventional blender- but be careful, the steam builds up quickly and the top might blow off, painting your ceiling, cabinets, and hair with soup. Add parsley, salt and pepper; heat through (do not boil). Garnish with fresh thyme.

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© Being Fruitful, 2012