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Butternut/Pumpkin: Aunt Susan's Squash Soup

Source of Recipe

Helen McIlvaine


List of Ingredients

1 unpeeled garlic head
2 ½ lbs. butternut squash, unpeeled, seeds removed, and cut into 8 pieces
1 large yellow onion, unpeeled and cut in half vertically
3-4 tablespoons olive oil
1 to 1 ½ tablespoons thyme, dried and crumbled
1 cup whipping cream
3 ½ cups, or more, chicken broth
minced fresh parsley as garnish


Recipe

1. Preheat oven to 350 degrees.

2. Cut 1/3 inch off top of garlic head, exposing cloves. Do not peel.

3. Arrange garlic, squash, and onion, cut side up, in large baking dish, lined with aluminum foil. Drizzle vegetables with oil. Scatter thyme over all.

4. Cover dish tightly with foil and bake until squash is tender when pierced with a knife, about 1 ½ hours.

5. Uncover vegetables and cool 15 minutes.

6. Scrape squash from skin into food processor work bowl. Peel outer layers and trim root end onion halves and add to bowl.

7. Separate cloves of garlic and squeeze clove from base up to release the garlic paste into bowl. Repeat with each clove.

8. Add any juices from bottom of pan. Process to a puree, scraping down sides of bowl occasionally. Add cream and process again.

9. Transfer puree to large saucepan. Whisk in 3 ½ cups of stock, taste, and season with salt and pepper. Add more broth if soup seems too thick.

10. Cover and chill. Garnish with chopped parsley when serving.