Roasted Butternut Squash Soup

Roasted butternut squash has a gorgeous honey-yellow hue that comes through beautifully in this elegant soup.



  1. Heat the butter in a medium heavy pot over medium-high      heat until hot. Add onion, garlic, salt, and pepper and saute, stirring      occasionally, until onion is golden, about 5 minutes.
  2. Add broth and squash and bring to a boil. Boil soup 10      minutes, then puree in a blender in batches until very smooth (use caution      when blending hot liquids). Stir in cream and salt and pepper to taste,      then garnish with parsley.

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