Roasted Butternut Squash Soup

Instructions

1. 1

   Preheat oven to 350°F. Cut the butternut squash into eight large pieces and place them cut-side up in a baking pan. Cut the tops off the onions and garlic bulb, exposing the cloves. Place the onions and garlic in the baking pan, cut-side up. Brush everything with olive oil and sprinkle with thyme. Cover tightly and bake for 1 1/2 to 2 hours, until the vegetables are very tender. Let cool slightly.

2. 2

   Remove the peel from the squash and onions. Squeeze the soft garlic cloves out of the skins. In a large bowl, combine the roasted vegetables, broth, and cream. Puree the mixture in batches in a blender until smooth. Transfer the pureed soup to a large saucepan and heat through, being careful not to boil. Stir in the minced parsley, salt, and pepper.

3. 3

   Serve the roasted butternut squash soup warm, garnished with fresh thyme sprigs if desired.