Today's weather is winter's last gasp. We are having one heck of a winter rain storm. Soup seemed like the appropriate meal for tonight. This is a very easy recipe. The most time consuming step is the peeling and slicing of the butternut squash. I recommend a very sharp knife for this. If you don't have the time or inclination to peel and dice a squash, take a little help from the store and use packaged squash that comes all ready diced.
5-6 cups dice butternut squash(1 extremely large squash or 2 medium)
2 large onions, diced
6-8 cups chicken stock
3 cloves garlic, minced
salt and pepper
1 teaspoon dried thyme
1 cup fat-free half and half
olive oil
Preheat the oven to 400. Peel the squash with a vegetable peeler. Slice the squash in half and scoop out seeds. Cut the squash into equal pieces and lay on a rimmed cookie sheet. Drizzle with oil and season with salt and pepper. Gently toss with your hands to coat each piece. Spread out into an even layer on the cookie sheet and bake for 45 mins to 1 hour or until the squash is browned and a knife inserted into a piece goes in easily. Remove from oven. Coat the bottom of an 8 quart stock pot with oil. Add the onions and garlic and cook over medium/high heat until softenend. Add the roaseted squash and the chicken stock. Add the salt, pepper and thyme. Bring to a boil, turn the heat down to simmer and let cook covered for 45 minutes. Using a hand-held blender or standing blender, puree the soup until smooth. Return to the pot,add the half and half, adjust seasoning and serve.
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