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Butternut Squash Soup

This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut

8 ServingsPrep: 25 min. Bake: 1-1/2 hours + standing

Ingredients

3 pounds unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3 to 3-1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sprigs fresh thyme, optional

Directions

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. In
a large bowl, combine the vegetables, broth and cream. Puree in
small batches in a blender until smooth; transfer to a large

2 of 2

Butternut Squash Soup (continued)

Directions (continued)

saucepan. Add the parsley, salt and pepper; heat through (do not
boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 203 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g protein.