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  Roast Garlic & Butternut Squash Soup
   Soups
   Elaine Ferguson
   7/9/2008
Ingredients:
1 lrg butternut squash (4 lbs)
1 lrg head garlic or to taste
2 med onions
2 T dried thyme (or several sprigs of fresh)
1/4 cup EVOO
1/4 cup water
1 qt chicken broth
1 cup whipping cream
salt & pepper to taste
2 T chopped fresh chives OR fresh parsley
Instructions:
Slice squash into 1-inch thick slices. Place on jelly roll pan (10x15).
Cut top off onion & garlic -- don't peel -- place whole on pan with squash. Add 1/4 cup water & drizzle with EVOO & place thyme over veggies, then wrap tightly with aluminum foil. Bake in 350 oven for 1 to 1 1/2 hours. Remove & leave as is to cool. Then remove foil & squeeze garlic & onions from skin into food processor. Do same with squash. Add broth from baking pan & chicken broth, salt & pepper. (Use white)

When ready to serve, add whipping cream & dab of sour cream & garnish with chives or parsley & bit og black pepper or twig of fresh thyme.
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