1/2 pound butternut squash
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
1/2 cup heavy cream
Fresh Thyme leaves for garnish
Prep and Cook:
-Cut the squash in half lengthwise, remove the seeds.
-On a baking sheet roast squash at 400° for 35 minutes.
-Remove from oven, scrape the flesh into a bowl (discard peel)
-In a large saucepan melt butter over medium high heat, sauté onion and garlic stirring constantly for 3 minutes.
-Add the chicken broth, roasted squash, salt and pepper.
-Bring to a boil, reduce to a simmer for 30 minutes.
-Add the cream and transfer to a blender, puree until smooth.
-Return soup to the saucepan stirring constantly without boiling until heated through.
-Garnish butternut squash soup with thyme; or draw initials with cream on top of soup or swirl a toothpick through the cream and serve.