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Instructions |
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Preheat oven to 425 degrees. Cut each squash in half lengthwise; discard seeds and
membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
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Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake
at 425 degerees 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 Dutch oven. Stir in broth and the next five ingredients
(through pepper); bring to a boil. Reduce heat; 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 blender 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
5/12/2010
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