2 butternut squash
1 acorn squash
3 medium onions coarse chop
2 large carrots coarse chop
1 sweet potato peeled and cubed
5 cloves of garlic crushed
1/3 cup fresh chopped parsley
½ teaspoon of ground thyme
4 tablespoons Olive Oil
8 cups of vegetable broth (low sodium is best)
Salt and Pepper to taste
Split the squash length ways in half, remove seeds and place face down in a roasting pan. Pour in water to about 1/3 of an inch depth. Roast the squash at 350 degree F until fork tender (about 45 minutes). You will likely need two pans. Removed from oven and from pans and allow to cool.
While the squash is cooling, heat the oil in a large pot. Sauté the onions, garlic and carrots for 3-5 minutes, until the onions are translucent. Add the sweet potato. Sauté a few more minutes until the surface of the sweet potato starts to show a little browning.
Add all 8 cups of vegetable broth to the pot and bring to a boil then reduce to a simmer. Stir occasionally.
While the soup is simmering, scoop out the meat from the acorn and butter nut squash. Careful not to get any of the skin in with the meat. Get as much of the meat as you can, don’t worry if the squash is a little underdone, it will finish cooking in the soup.
When the sweet potato in the broth is fork tender add all the meat from the squash to the pot and return to a boil for 3-5 minutes stirring continually.
Remove from the heat.
If you have an immersion blender, use it to puree the soup.
If using a blender, puree ¼ to 1/3 of the soup at a time until it is all pureed. Add back to the pot and return to the heat at a simmer.
Add in the thyme and season with salt and pepper to taste. Add in the chopped parsley.
Serve with a hearty, crusty bread. Makes 6 servings as a meal, 10 as a starter course. As a meal it is 255 calories, as a soup course it is 152.