Butternut Squash Soup - cooking recipe

Ingredients

3 lbs unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small head of garlic
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
3 - 3 1/2 cups chicken broth
1/2 cup whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Cut squash into 8 large pieces.
Place cut side up in a 15x10-inch baking dish.
Cut 1/4 inch off the tops of the onions and garlic bulb.
Place cut side up in the baking pan.
Brush with oil; sprinkle with thyme.
Cover tightly and bake at 350\u00b0F for 1 1/2 to 2 hours or until vegetables are very tender.
Uncover and let stand until room temperature.
Remove peel from squash and onions; remove the soft garlic from skins.
Combine vegetables, broth and cream.
Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
Add parsley, salt and pepper; heat until soup is warmed but do not boil.