1/2 pound butternut squash
1 tablespoon butter
1/2 cup onion sliced thinly
3 garlic cloves sliced
2 cups chicken or vegetable broth
Salt to taste
1/2 teaspoon white pepper
3/4 cup heavy cream, divided
Fresh Thyme leaves for garnish
Cut the squash in half lengthwise and remove seeds. On a baking sheet roast the squash at 400° for 35 minutes. Remove from oven, scrape the
flesh into a bowl; discard the shell.
In a large saucepan melt butter over medium high heat, sauté the onion and garlic stirring constantly for 3 minutes. Add chicken broth, roasted squash flesh, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return soup to the saucepan stirring constantly without boiling until heated through.
Garnish with the remaining 1/4 cup cream; sprinkle the soup with fresh thyme leaves.