Roasted Squash Onion and Garlic Soup

1 unpeeled garlic head
2 pounds butternut squash or other orange flesh winter squash, unpeeled and cut into 8 pieces, seeds removed
1 large onion, peeled and cut vertically in half
2 T olive oil
8 fresh thyme sprigs or 2 tsp dried, crumbled
1/2 cup whipping cream
1 3/4 cup chicken or vegetable stock
minced parsley

Preheat oven to 350 degrees F. Cut 1/2 inch off top of garlic head, exposing cloves. Arrange garlic, squash and onion, cut up, in a large baking dish. Drizzle vegetables with oil. Scatter thyme over top. Cover dish tightly with foil and bake until squash is tender when pierced with a knife, about 1 1/2 hours. Uncover vegetables and cool 15 minutes.

Scrape squash from skin into a food processor work bowl. Peel outer layers and trim root end from onion halves. Add onion to food processor. Separate 9 garlic cloves from head. Peel and add to processor. Add any juices from bottom of baking dish. Add cream and puree until almost smooth, scraping down sides of bowl occasionally. Taste, adding more garlic if stronger flavor is desired. Transfer puree to a heavy large saucepan. Wish in 1 3/4 cups stock. Stir over medium heat until heated though, adding more broth if thinner consistency is desired. Season with salt and pepper. Can be made one day ahead. Rewarm before serving.

Ladle into warm bowls and garnish with parsley and serve.
1 serving =aprox 1 cup

Number of Servings: 6