Butternut Squash Soup Recipe | Taste of Home Recipes

Ingredients

  • Sprigs fresh thyme, optional
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 3 tablespoons minced fresh parsley
  • ½ cup heavy whipping cream
  • 3 to 3-½ cups chicken or vegetable broth
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • + 4 more ingredients
    • ¼ cup olive oil
    • 1 small garlic bulb
    • 2 large unpeeled onions
    • 3 pounds unpeeled butternut squash, halved and seeded

1. 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). 2. Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1-...

View full recipe at SpringPad

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