Roasted Winter Squash Soup | Whatcom Farm-to-School | Whatcom County, WA

Ingredients

• 6 cups veggie broth
• 2 lbs (about 4 cups) winter squash – butternut, hubbard, acorn, or pumpkin. (To save time you can use canned pumpkin puree, but not pumpkin pie filling, and skip step 1 below.)
• 1 cup onion or leek
• 1 clove garlic
• 1 ½ teaspoon salt
• 1 tablespoon fresh thyme
• ½ teaspoon pepper
• ½ cup heavy cream or coconut milk
• Olive oil
• Fresh parsley to garnish