Butternut Squash Soup

Winter is the season for soups, stews and the like.  Not only are soups warming but they are highly nutritious, inexpensive and convenient.  My family enjoys most of the concoctions I come up with but this one is one of my favorites.  Brian isn't so keen on it but the rest of the crew love it.  It too fills the nutritious and extremely easy "bill".  If you like squash you'll love this soup. 

1 Lg. Butternut squash
1 Lg. Onion
3 cloves of garlic
Olive oil
Sea Salt
Fresh ground black pepper
1/2 tsp. thyme leaves
1 Qt. Chicken broth
Preheat oven to 400
Wash the squash well, clean out seeds and cut in large  (2") dice... do NOT peel... (Yes, you read that right. DO NOT PEEL. The skin will soften in the oven and will puree nicely.  You will retain all of the nutrition by keeping the peel as well as to eliminate the really ugly chore of peeling a hard to peel squash.  Trust me, you'll never even know its in there it "melts" so nicely!)
Peel and chop onion (lg. chop)
peel garlic
Place all on a large cookie sheet lined with parchment paper or aluminum foil
Drizzle with olive oil. Sprinkle with salt and pepper.
Bake until veggies are fork tender.  (about 20-30 mins.)

Remove from oven and cool slightly. (If you do not have an immersion blender pour a little chicken stock in a blender with some of the veggies.  Puree until smooth.  Pour into a stock pot and continue to puree until all the veggies are pureed.  Always add chicken broth to assist with blending.)
Place in a large stock pot with chicken broth.  With an immersion blender, carefully puree veggies.  Add thyme leaves.
Heat soup until just warmed.  Serves 4-6.

Optional:  If you want a very rich, creamy soup you can add a cup or two of half and half.
This soup is great with rosemary bread croutons as well!