Butternut Squash Soup

ratherbeswimmin''s Note:

This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home.

• Total Time: 5 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 8

• 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.

Reviews

[razzintaz]

This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.

[oilpatchjo]

ratherbeswimmin', what a swimmingly great recipe only one change instead of chicken broth, I used apple cider instead. Absolutely yummy, I will make again but will definitely add more garlic to the baking process, we topped the soup with Greek thick yogurt and served with San Francisco Sour Dough Bread!

[Goji Girl]

This was good, but not excellent. I doubt I'll make it again, as my 3yo & 5yo daughters did not like it. :( I wanted to love it, as this recipe came highly recommended by a friend, but it wasn't for us.