Roasted Squash Soup

Hello one & all...number 4 on a beautiful fall morning! First day of shotgun for deer season...go get 'em boys! Now to just make room in the freezer...hmmm.

Roasted Squash Soup

2 1/2 lb. butternut squash
2 TBSP butter
1 1/2 cups diced oinion (about 3 medium)
1/2 tsp dried thyme
1 small bay leaf
3 1/2 cups chicken broth
1 TBSP honey
1/3 cup whipping cream (I use whole milk that I have on hand for the littlest but I have also made it with skim...a little thinner but so much healthier)
1/2 tsp nutmeg

Roast squash as described in this post. In large saucepan heat butter till foaming.  Add diced onion and seson with 1/2 tsp salt. Sprinkle thyme over onions, add bay leaf. Cook over medium heat till onions are tender but NOT colored. Add pureed squash. Season with salt and pepper. Cook 5 minutes, stirring often. Add broth; bring to a simmer. Simmer, uncovered, 20 minutes stirring occasionally. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in a food processor. (I, personally use a hand held mixer because we do not mind a little texture. If you want it smooth, use the processor or a blender.)

Rinse pot, dry. Return soup to pot; bring to a simmer. Stir in 1/4 cup cream and 1/4 tsp nutmeg. Taste for seasoning; add salt, pepper and honey as needed. Drizzle remaining cream; sprinkle remaining nutmeg. Makes 6 (1 cup) servings

To reheat: Cook over medium heat, do not boil.