Email to Pat Thrasher      

Recipe Categories: TallGalPat's HOME PAGEAPPETIZERS BBQ BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD MARINADES MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES sidedish SOUPSandSTEWS VEGETABLES

Butternut Squash Soup




Source of Recipe


From Taste of Home


List of Ingredients




3 pounds unpeeled butternut squash, halved and seeded

2 large unpeeled onions

1 small garlic bulb

1/4 cup olive or vegetable oil

2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

3 to 3-1/2 cups chicken broth

1/2 cup heavy whipping cream

3 tablespoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

Sprigs fresh thyme, optional


Recipe




Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in baking pans. 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.