Butternut Squash Soup

• 3 lbs unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small head of garlic
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
• 3 - 3 1/2 cups chicken broth
• 1/2 cup whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cut squash into 8 large pieces.
2. Place cut side up in a 15x10-inch baking dish.
3. Cut 1/4 inch off the tops of the onions and garlic bulb.
4. Place cut side up in the baking pan.
5. Brush with oil; sprinkle with thyme.
6. Cover tightly and bake at 350u0b0F for 1 1/2 to 2 hours or until vegetables are very tender.
7. Uncover and let stand until room temperature.
8. Remove peel from squash and onions; remove the soft garlic from skins.
9. Combine vegetables, broth and cream.
10. Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
11. Add parsley, salt and pepper; heat until soup is warmed but do not boil.

butternut squash, onions, head of garlic, olive oil, thyme, chicken broth, whipping cream, fresh parsley, salt, pepper

Taken from www.food.com/recipe/butternut-squash-soup-35424 (may not work)