2 butternut squash, roasted
1 tsp. dry thyme
5 cloves garlic
1 sweet Vidalia onion
2 32-oz. containers chicken stock
1/2 cup heavy whipping cream
Crushed red pepper, salt and pepper to taste
Preheat oven to 400 degrees.
Slice squash in half lengthwise and scoop out all of the seeds. If you're ambitious (and I recommend it!), separate the seeds from the flesh, smother them in olive oil, salt, pepper and a bit of crushed red pepper, and toast them on the stove top. Set aside. Now poke the flesh of the squash with a fork (a la when you stab a potato before microwaving it). Coat the top of the squash with olive oil, salt and pepper. Roast in oven for 45-60 minutes (or until top of squash is slightly brown). Remove from oven and set aside.
In a large pot (I always prefer my Le Creuset), sauté onions and garlic with the dried thyme until tender. Once the squash is cool enough, scoop everything out of the skin and place in pot with onion mixture. Pour in chicken stock, stir and raise heat. Allow the soup to come to a boil, then reduce heat to medium. I prefer to keep my soup cooking for a relatively long time, so I'd recommend at least an hour. Remove soup from heat. Using an immersion blender, blend the contents of the soup. If you do not have an immersion blender, you can transfer the soup in batches to a blender. Once mixed, finish off with the heavy cream.
Serve soup with the toasted seeds and a dash of grated nutmeg as garnish!