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

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

Ingredients Nutrition


  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.
Most Helpful

3 5

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.

5 5

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!

3 5

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.