I found a new Butternut Squash Soup recipe on P Allen Smith's website. This is one I plan to try. Fall and Winter are soup seasons for me -- this one may just become another one of my favorites.
1 butternut squash (1 - 2 lbs)
1/2 small onion
1 clove of garlic
1 Tbsp olive oil
3 cups of chicken broth
1/4 tsp pepper
1 tsp thyme
1/2 tsp salt
1/2 cup of cream
1/4 cup crushed cashews
Slice the stem off the squash and then halve it lengthwise. Scoop out the seeds. Place the squash cut-side down in a glass baking dish with about 1/4" of water. Cover the baking dish with aluminum foil. Bake in a pre-heated 374 degree oven until tender, about 30 - 45 minutes.
In a saucepan heat olive oil. Saute onions, garlic and thyme until onion is tender. This should take about 10 minutes.
Remove the squash from the oven, allow to cool. Scoop out the meat. Place 1/2 of the squash, onion, garlic, thyme and 1 1/2 cups of chicken broth in food processor or blender. Mix until smooth. Transfer to a sauced pan. Repeat process with other half of squash and remaining broth and add to sauce pan.
Add the cream and then season with salt and pepper. Heat the soup through, but not to the point of boiling.
Serve hot garnished with crushed cashews and fresh thyme.