Butternut Squash Soup
Squash is one of the most versatile vegetables available. This recipe for butternut squash soup will get you to start thinking of this American classic in a whole new light.
Slice the stem off the squash and then halve it lengthwise. Scoop out the seeds. Place the squash cut-side down in a glass baking dish with about a ¼ inch of water. Cover the baking dish with aluminum foil. Bake in a pre-heated 375°F oven until tender, about 30-45 minutes.
In a saucepan heat olive oil. Saute onions, garlic and thyme until onion is tender. This should take about 10 minutes.
Remove the squash from the oven, allow to cool then scoop out the meat. Place ½ the squash, onion, garlic, thyme and 1½ cups chicken broth in food processor or blender. Mix until smooth. Transfer to a saucepan. Repeat process with other half of squash and remaining broth and add to saucepan.
Add the cream and then season with salt and pepper. Heat the soup through but not to the point of boiling.
Serve hot garnished with crushed cashews and fresh thyme.
Time to prepare: 1 hour, 10 minutes.