- 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
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-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 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 vegetables, broth and cream. Puree in small batches in a blender 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).
Reviews for Butternut Squash Soup
Sort By :
"This is a lovely soup. However I do agree with others that mentioned too much onion and garlic. Less when cooking this delicate vegetable is best. I added thyme to the roasted vegetables as I think that is one that compliments it tremendously.Janie"
"Great recipe, I lightened up on the onion, only used 1, same with the garlic, used half of it. No olive oil, only real butter. I added a little brown sugar to it to sweeten it up a bit, then before I served it I drizzled some heavy whipping cream on the top and added a walnut. My step-mom kept asking for a little more and the senior dinner we do for the nursing home asked for it again this year. It was a great hit."
"roasted garlic and roasted onion are way to savory for this typically sweet soup, I knew something was wrong when I open up the foil and got a very uninviting odor. try omitting both and using some sherry instead, much better, try making a roasted garlic spread with the roasted garlic instead........"
"I loved this soup and so did my whole family. Next time I will double the batch. I added 3 cloves of garlic, used heavy whipping cream and added a pinch of nutmeg at the end. It was fabulous and I will definitely be making it again."
"While I liked the fact that the vegetables were roasted, I felt that the garlic just overpowered the soup. The soup was a beautiful color, and I was thrilled to use my new immersion blender. In order to make the soup more palatable to us, I added honey and nutmeg."