Acorn Squash Cream Soup

A delicious, rich winter soup that is as tasty as it is healthy.

2 (1½ lb) acorn squashes (3 lbs total)
1 Tbsp. butter
1 medium onion, finely chopped
coarse sea salt
black pepper, freshly cracked
½ tsp. fresh thyme leaves
1 (14½ oz) can chicken broth
½ cup half-and-half cream

Garnish:
fresh thyme leaves

Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8-10 minutes.  Remove from the microwave, and halve each squash lengthwise (to speed cooling). 

When cool enough to handle, scoop out and discard the seeds.  Scrape out flesh into a bowl, discard skin.  (To prepare in oven, preheat oven to 450°F).

Halve squash lengthwise, scoop out and discard seeds.  Place squash, cut side down, on a rimmed baking sheet, cover tightly with aluminum foil.  Roast until almost tender when pierced with a knife, 15-25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).

In a large saucepan, heat butter over medium. Add onion, season with salt and pepper.  Cook, stirring occasionally, until tender, 3-5 minutes.  Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat, reduce to medium, and cook until squash is very tender, 10-12 minutes.

Working in batches, purée mixture in a blender until very smooth, about 1 minute. Return to pan, add half and half, and season generously with salt and pepper.  Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Makes 4 servings.