Paleo Butternut Squash Soup

3 lbs. (about 2 lg.) butternut or other winter squash
2 large unpeeled onions
1 small garlic bulb
1/4 C. olive oil
2 Tbsp. minced fresh thyme OR 2 tsp. dried thyme
3 to 3 1/2 C. chicken broth or stock
1/2 c. coconut milk
3 Tbsp. minced fresh parsley
1/2 tsp sea salt
1/4 tsp pepper
Fresh thyme sprigs

Cut squash into halves and seed them (Save seeds for another use). Place cut side up in a 15 X 10" baking pan. Cut 1/4" off tops of onion and garlic bulbs. Place cut side up in same baking pan. Brush with oil, and sprinkle with thyme. Cover tightly with foil and bake at 350° for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins. Combine vegetables, broth and coconut milk. Purée in small batches in blender until smooth; transfer to a large saucepan. Add parsley, sea salt and pepper. Heat through, but do not boil. Garnish with thyme if desired.

(Adapted from Taste of Home)
By Cindy Beeley. Posted to the PaleoRecipe Mailing List, Dec. 2000