Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 3 h
Cook time: 2 h 30 min
Total time: 5 h 30 min
Yield: 8 serving(s)
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

(24)

Recipe by ratherbeswimmin

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

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READY IN: 5hrs 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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