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    BUTTERNUT SQUASH SOUP


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: oodles_

    List of Ingredients




    3 lbs. unpeeled butternut squash, halved and seeded.
    2 large unpeeled onions
    1 small galic bulb
    1/4 c. olive or veg. oil
    2 T. minced fresh thyme or 2 t. dried thyme
    3 to 3-1/2 c. chicken broth
    1/2 c. whipping cream,I use evap milk
    3 T. minced fresh parsley
    1/2 t. salt
    1/4 t. pepper
    Fresh thyme sprigs, optional

    Recipe



    Cut squash into eight large pieces. Place cut side up in a 15x10x1 inch baking pan. Cut 1/4 in. off tops of onion and garlic bulb. Place cut side up in baking pan. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350 for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins. Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt, and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts
    (Last time I ended up using both vegetable & chicken broth. I also always put a spoon full of sour cream in the middle and swirl around.
 

 

 

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