- Serves: 8
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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