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Instructions |
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Preheat oven to 425 F. Cut each squash in half lengthwise; discard seeds and membranes. Place squah, cut sides down, on a jelly-roll pan coated with cooking spray.
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Combine onion and oil, tossing to coat. pread onion mixture onto pan around squash. Bake at 425 F for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
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Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat and simmer 5 minutes.
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Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half and half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme if desired.
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Originally Submitted
11/18/2008
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