Cream of Butternut Squash Soup

• 4 lbs butternut squash
• 5 tablespoons unsalted butter
• 1 34 cups chopped onions
• 14 teaspoon dried thyme
• 1 teaspoon salt
• 1 cup whipping cream (optional)
• 1 cup milk
• 4 cups chicken stock
• sliced smoked cured sausage (optional)
• chopped chives (to garnish)
• parmesan cheese (to garnish)

1. Preheat oven 350 degrees.
2. Cut squash in half; remove seeds.
3. Place upside down on large cookie sheet.
4. Bake in preheated oven 1 hour or until tender.
5. Scoop out flesh; cool.
6. Puree in food processor.
7. Place in large soup pot.
8. In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
9. Puree in food processor until smooth, then add to pureed squash.
10. Stir in cream, if desired, milk and chicken stock.
11. Heat to serving temperature but do not boil.
12. Soup may be stored in refrigerator a week, or may be frozen.
13. If desired, heat slices of sausage in soup.
14. Garnish with chopped chives and Parmeasan Cheese.

butternut squash, unsalted butter, onions, thyme, salt, whipping cream, milk, chicken stock, cured sausage, chives, parmesan cheese

Taken from www.food.com/recipe/cream-of-butternut-squash-soup-57323 (may not work)