1 butternut squash
4 cloves garlic
salt and pepper
1 onion, finely diced
4 cups chicken stock
1/2 cup heavy cream
1 tsp fresh thyme
Cut butternut squash in half and remove seeds. Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and on the un-peeled garlic cloves. Place on a cookie sheet, cut side down, with garlic cloves in the "cavity" where the seeds were.
Bake at 375 degrees uncovered for 1 hour.
Remove Skin from squash, and peel garlic.
In a large pot, saute onion in 1 tbs olive oil until soft.
Add squash, garlic, thyme, and chicken stock to pot. Bring to a simmer, then either blend in batches in a blender or use an immersion blender to blend in the pot. Salt and pepper to taste, and add cream at the last minute.
**Variation: you can also add some chopped apple to the pot when you are sauteing the onion. It adds just a hint of sweetness.