Butternut Squash Soup

My sons helped me make this the first time I tried this recipe. We all thought it was yummy! A different way to eat our favorite squash. -Sarah

3 pounds butternut squash
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 t. dried thyme leaves
3-3 1/2 cup chicken broth
1/2 cup whipping cream
kosher salt
fresh ground black pepper

• Cut squash in half, scoop out seeds and cut squash into 8 large pieces.
• Cut tops off onions, and garlic bulb. Place cut side up in large baking pan with squash. Drizzle with oil. Sprinkle with thyme and salt.
• Cover tightly with foil and bake at 350 degrees for 1 1/2-2 hours. Cook till veggies are very soft. (the veggies are so yummy and caramelized at this point, I have a hard time not eating it all!)
• Remove foil and let stand till room temperature. Remove veggies from peels/skins.
• Puree veggies and broth in blender till smooth. This will have to be done in small batches.
• Transfer to a large saucepan and stir in cream. May need to add some more broth to thin it down. Season with more salt and pepper.
• Heat through, be careful not to boil soup.
• Ladle into bowls and sprinkle with freshly cracked pepper if desired.