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“This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home.”
5hrs 30mins

Ingredients Nutrition


  1. Cut squash into 8 large pieces.
  2. Place cut side up in a 15x10-inch baking dish.
  3. Cut 1/4 inch off the tops of the onions and garlic bulb.
  4. Place cut side up in the baking pan.
  5. Brush with oil; sprinkle with thyme.
  6. Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
  7. Uncover and let stand until room temperature.
  8. Remove peel from squash and onions; remove the soft garlic from skins.
  9. Combine vegetables, broth and cream.
  10. Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
  11. Add parsley, salt and pepper; heat until soup is warmed but do not boil.

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