4 pounds butternut squash
olive oil for brushing squash
1 tablespoon unsalted butter
2 tablespoons olive oil
2 onions, thinly sliced (about 4 cups)
3 cups low-sodium chicken stock
1 cup half and half
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 1/2 teaspoon fresh flat-leaf parsley, chopped
Kosher salt and ground black pepper
Preheat oven to 400`F. Cut the squash in half and scoop out the seeds. Bush the flesh with oil and place cut side down on a baking sheet. Roast for an hour and a half or until very soft. Let cool. Scoop squash from the skin and set aside. Heat butter with the olive oil in a pan over medium heat. Add unions and slowly cook until soft and golden brown, about 30 minutes. In a food processor, puree the squash, onions, and one cup of stock until smooth. Transfer to a large pot. Add the remaining chicken stock and heat soup to a simmer. Add the half and half and herbs. Season with salt and pepper. Serves six.
Calories per serving: 310
Carbs: 43 G
Protein: 8 G
Fat: 15 G
