Butternut Squash Bisque

Directions

1. Place squash cut side up on 15x10x1-inch baking pan. Cut 1/4-inch off tops of onion and garlic bulbs (the end that comes to a closed point) and place cut side up in baking pan. Brush with oil and sprinkle with thyme. Cover tightly and bake at 350 degrees for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
2. Remove peel from squash and onions; remove soft garlic from skins. Place in a large bowl, using an immersion blender, puree vegetables together. Pour into large Dutch oven and add broth and cream. Heat over low heat until warmed through.