3 medium butternut squash
2 Tbs. olive oil
5 fresh thyme sprigs
5 fresh parsley sprigs
1 bay leaf
4 cups low-sodium chicken stock
1 lemon
1 cup half-and-half
salt
white pepper
1/2-cup toasted slivered almonds
Instructions:
Preheat oven to 350F.
Cut squash lengthwise and remove seeds.
Coat squash halves with olive oil and arrange in a large roasting pan or sheet tray, cut sides up.
Roast for one hour until squash can be easily penetrated with a knife.
Make bouquet garni by tying together thyme, parsley and bay leaf, the traditional components, or substitute different herbs to complement your soup. If fresh herbs are not available, use dried.
While squash is roasting, bring chicken stock and bouquet garni to a simmer, remove from the heat. Once it is cool, remove bouquet garni and discard.
Let roasted, softened squash cool, then scoop pulp into a blender. Add enough herb-infused chicken stock so the blender can puree the pulp.
Strain puree into a pot, working it through with a ladle or plastic spatula. A simple strainer will do the trick here, but if you really want to have a silky smooth soup, you could use a finer meshed strainer.
Add remaining stock and stir to combine.
Juice lemon and add to soup. Taste soup before adding all the lemon juice. It may need more or less depending on the sweetness of the squash.
Add half and half. Note: You could use milk instead for a low-fat version, or cream for a full-fat version.
Salt and white pepper to taste.
Serve in warm bowls or cups and garnish with a few toasted, slivered almonds.
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