Cream Of Butternut Squash Soup

Ingredients

• 2 butternut squash, halved and seeded
• 2 large onions
• 6 cloves of garlic
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 2 Tablespoons fresh minced fresh thyme
• 3 -3 1/2 cups chicken broth
• 1/2 cup whipping cream
• 3 Tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup toasted pine nuts
• Serves 8
• (Serves 8)

Directions

1. Preheat oven to 350 degrees F.
2. Place halved butter squash in a baking dish with a bit of water in dish. Bake for 90 to 120 minutes, or until squash is tender. Let cool. Take off peel and cut up.
3. In a large soup pot place all ingredients and bring to a boil. Once soup is boiling reduce heat and let simmer for 30 to 45 minutes. Let cool.
4. Place soup in food processor or blender and puree till smooth. Return to pot and heat up and serve.
5. To toast pine nuts, preheat oven to 350F. Place pine nuts on a baking tray, and bake for about 10 minutes. Check on them and give them a stir once in a while to make sure they get a nice golden colour.