Butternut Squash Soup

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small garlic bulb
• 1/4 cup olive oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 3 to 3-1/2 cups chicken or vegetable 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. In a large bowl, combine the vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. I like to leave some chunks! Add the parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).