1.
Preheat oven to 425°F.
2. Using large
chef’s knife cut
each squash in half
lengthwise (from stem to
bottom end). Use a spoon
and scoop out seeds and
stringy center. Place
each half in a baking pan
coated with cooking
spray, cut side down.
3. Combine onion and oil,
tossing to coat. Spread
onion mixture onto pan
around squash.
4. Bake in oven 45
minutes, until squash and
onion are tender. Cool
slightly. Scoop out
squash pulp from skins,
discard skins.
5. Place onion and squash
pulp in Dutch oven. Stir
in broth and next six
ingredients; bring to a
boil. Reduce heat and
simmer 5 minutes.
6. Carefully place squash
mixture into blender or
food processor. Blend
until smooth (transfer
and blend in batches if
necessary). Return pureed
mixture to pan; stir in
half-and-half. Cook over
medium heat 5 minutes or
until thoroughly heated
garnish with thyme if
desired.
