Seasonal Squash Soup

Seasonal Squash Soup

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  • 3 pounds unpeeled seasonal winter squash
  • 2 large unpeeled onions
  • 1 small garlic bulb
  • 1/4 cup olive oil
  • 2 teaspoons dried thyme
  • 3 cups chicken broth
  • 1/2 cup whole milk
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Crème frâiche or plain yogurt


Cut squash into eight pieces. Place cut side up in a baking pan. Cut 1/4 off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in pan. Brush with oil and sprinkle with thyme. Cover tightly and bake at 350°F for two hours. Uncover and let stand until lukewarm.

Remove peel from squash and onions and soft garlic from skins. Combine broth, vegetables and milk. Puree in small batches in a blender until smooth and transfer to a saucepan.

Add parsley, salt and pepper. Heat through, but do not boil. Serve with a dollop of crème frâiche or plain yogurt.

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