[recipe*] Butternut Squash Soup with Roasted Garlic

[Guest guest]

It is the season for yummy squash. My mother phoned

me yesterday to brag how her garden back in NY has

an abundance of butternut squash; 50 of them! I sure wish

she could send some out to me! This is one of my favorite

ways to prepare them.

 

Butternut Squash Soup with Roasted Garlic

 

3 lbs. unpeeled butternut squash, halved and seeded

2 large unpeeled onions

1 small garlic bulb

1/4 cup olive oil

2 Tbs minced fresh thyme or 2 tsp dried thyme

3 to 3 1/2 cups vegetable broth

1/2 cup whipping cream

3 Tbs minced fresh parsley

1/2 tsp salt

1/4 tsp pepper

Fresh thyme sprigs, optional

 

Cut squash into eight large pieces. Place cut side up

in a 15x10x1 inch baking pan. Cut 1/4 inch off tops

of onions and garlic bulb ( the ends that come to a

closed point). Place cut side up in the baking pan.

Brush with oil and sprinkle with thyme. Cover tightly

and bake at 350 degrees for 1 1/2 to 2 hours or until

vegetables are very tender. Uncover and let stand

until lukewarm. Remove peel from squash ans

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 peper;

heat through (do not boil). Garnish with a sprig of

thyme if desired.

Yield: 8 servings

 

~ PT ~

 

We had fed the heart on fantasies,

The heart's grown brutal from the fare;

More substance in our enmities

Than in our love.

~ W. B. Yeats, " The Stare's Nest by My Window "