Creamy Butternut Squash Soup

1 medium butternut squash
2 tbsp butter
2 large potatoes chopped in cubes
6 large carrots sliced
3 cups water
1 large onion diced
2 tbsp butter
11/2 tbsp brown sugar
1 large garlic clove
4 C vegetable stock
500 ml half & half cream
4 tbsp freshly chopped parsley

Preheat oven to 350 degrees. Cut squash in half lenghtwise and smear inside surface with 2 tbsp butter. Sprinkle with salt and pepper. Bake uncovered in oven for 1 hour or until it is soft and mushy. Meanwhile cook potatoes and carrots in the 3 cups of water until soft. Do not drain. Saute onion in in second 2 tbsp of butter until transparent and soft. Transfer potatoes, carrots and juice and onions to soup pot and place on medium heat. Remove squash from oven and dig out pulp with spoon. Add squash to carrot mixture. Crush in garlic clove and add sugar. With hand blender, blend all ingredients until smooth. Add vegetable stock and pepper to taste. More hot water can be added if too thick. Add chopped parsley and simmer on medium-low for a 1/2 hour. Turn down and cook on low for 10 minutes. Slowly add cream and stir to mix.

Number of Servings: 8

Recipe submitted by SparkPeople user RACHELLE53.