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    Butternut Squash Soup

    Source of Recipe

    From Taste of Home

    List of Ingredients

    3 pounds unpeeled butternut squash, halved and seeded

    2 large unpeeled onions

    1 small garlic bulb

    1/4 cup olive or vegetable oil

    2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

    3 to 3-1/2 cups chicken broth

    1/2 cup heavy whipping cream

    3 tablespoons minced fresh parsley

    1/2 teaspoon salt

    1/4 teaspoon pepper

    Sprigs fresh thyme, optional


    Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-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 at 350 for 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. Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.




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