Cremini & Butternut Squash Soup

• 1 large butternut squash (about 5 pounds)
• 1 carton (32 ounces) reduced-sodium chicken broth, divided
• 1 large onion, chopped
• 1 tablespoon olive oil
• 1/2 pound chopped baby portobello (cremini) mushrooms
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon rubbed sage
• 1/8 teaspoon ground nutmeg
• 1/4 cup heavy whipping cream
• 1/4 cup grated Romano cheese

1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u0b0 for 55-65 minutes or until tender.
2. Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth.
3. In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
4. Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.

butternut squash, chicken broth, onion, olive oil, baby portobello, garlic, thyme, sage, ground nutmeg, heavy whipping cream, romano cheese

Taken from www.tasteofhome.com/recipes/cremini-butternut-squash-soup/ (may not work)