Butternut Squash Bisque

Directions

Preparation

1. Place squash cut side up on 15x10x1-inch baking pan. Cut 1/4-inch off tops of onion and garlic bulbs (the end that comes to a closed point) and place cut side up in baking pan. Brush with oil and sprinkle with thyme and seasoned salt. Cover tightly and bake at 350 degrees for 1 1/2-2 hours, or until vegetables are very tender. Uncover and let stand until lukewarm.
2. Remove peel from squash and onions and remove soft garlic from skins. Place in a large bowl, using an immersion blender, puree vegetables together. Pour into large Dutch oven, add broth and cream, and heat over low heat until warmed through. Add salt and pepper to taste.