Courtesy of Chef Nealy Crawford-Frentz at Lola Restaurant in Covington, LA. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 2 to 4 servings 

Ingredients 

2 medium butternut squash, halved, seeds removed

1 medium onion, diced

2 tablespoons extra-virgin olive oil

1 quart chicken stock

1 teaspoon dried thyme or 2 tablespoons fresh minced thyme leaves

sea salt and freshly ground black pepper to taste

1 pint heavy cream

Directions 

Preheat oven to 400°F. Rub the squash halves with 1tablespoon olive oil and season with salt, pepper, and thyme. Roast squash inoven until fork tender, about 25 to 30 minutes. Let cool to room temperature.

Add the other tablespoon olive oil and onions to a medium saucepan over medium heatand sauté until translucent. Discard the skin from the squash and add thesquash to the saucepan. Add the stock and the cream to the squash and simmer for 10 minutes.

Adjust seasonings to taste. Use an immersion blender to purée.Thin with a bit of extra stock if necessary.