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Butternut Squash Soup

Butternut Squash Soup

Serves 6 to 8 Ingredients 

1/2 pound butternut squash, halved lengthwise, seeded 

1 tablespoon butter 

1/2 cup onion sliced thinly 

3 garlic cloves sliced 

2 cups chicken broth 

Salt to taste 

1/2 teaspoon white pepper 

3/4 cup heavy cream, divided 

Fresh Thyme leaves for garnish 

Directions Preheat oven to 400 degrees F. Spray a 13x9x2-inch glass baking dish with vegetable oil. Place butternut squash cut side down in prepared dish. Pierce with a knife several times. Bake at 400 degrees F. until tender, for approximately 35 minutes. Remove from oven, scrape the butternut pulp into a bowl; discard the peel. In a large saucepan melt butter over medium high heat, sauté the onion and garlic stirring constantly for approximately 3 minutes. Add the chicken broth, roasted butternut pulp, salt and pepper. Bring to a boil then reduce heat to a simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return butternut squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve. Garnish if desired by drawing initials of your guests on top the butternut squash soup with the remaining 1/4 cup cream; sprinkle with fresh thyme leaves and serve.

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