Winter Squash Soup
Jane Davis

The easiest and best squash soup you will ever have
From the Safeway 'Best Ever Thanksgiving Recipes, Tips & Ideas
2 1/2 - 3 lbs. butternut squash
2 TB Extra Virgin Olive Oil
2 6 oz. unpeeled onions, cut in half
6 unpeeled garlic cloves
1/4 cups fresh parsley (plus 4 tsp for garnish)
1 TB chopped sage leaves
3/4 tsp fresh thyme or 1/4 tsp. dried thyme
4 cups Vegetable Broth
1/2 cup (I use more) 1/2-inch cubes Fontina Cheese

1.  Rinse squash, slice in half and scoop out seeds.  Discard the seeds
Brush cut surfaces of squash and onions with oil.
Place squash and onions, cut side down, in a 10x15 inch baking pan
Slip the garlic under the squash

2.  Bake in a 375 oven until all vegetables are soft when pressed, 45-60
Reserve pan juices.
Scoop flesh, discard skins.
Peel and chop onions

3.  In a 3-4 quart pan, combine squash, garlic (this squeezes out), onions,
parsley, chopped sage and thyme.
Mash with a potato masher. (I place it in a food processor)
Stir in reserved pan juices and broth
Bring to a boil and reduce heat to low.
Simmer covered for about 25 minutes.
Add salt and pepper to taste.

4.  Distribute cheese equally among 8 bowls and ladle soup into bowls.
Top soup with parsley (1/2 tsp each) and pepper.