Butternut Squash Soup

READY IN: 5hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut squash into 8 large pieces.
  • Place cut side up in a 15x10-inch baking dish.
  • Cut 1/4 inch off the tops of the onions and garlic bulb.
  • Place cut side up in the baking pan.
  • Brush with oil; sprinkle with thyme.
  • Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
  • Uncover and let stand until room temperature.
  • Remove peel from squash and onions; remove the soft garlic from skins.
  • Combine vegetables, broth and cream.
  • Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
  • Add parsley, salt and pepper; heat until soup is warmed but do not boil.
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