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Prep Time: 180 Minutes Cook Time: 2 Minutes |
Ready In: 182 Minutes Servings: 8 |
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This takes a little effort but to me, it is worth it. A comforting Fall soup. Ingredients:
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 |
Directions:
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.
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