The Varsity Brasserie and Coffeehouse’s Roasted Summer Squash Soup

 

3-4 summer squash, sliced ½ in. thick	1 T. dried thyme
1 medium yellow onion, chopped	2 T. olive oil
3 cloves garlic, minced	1 c. heavy cream
1 T. dried basil	1 c. chicken broth
1 T. dried oregano	salt and pepper to taste

 

 

Drizzle sliced squash with olive oil and place on a baking sheet.  In a 450°F. oven, roast squash until golden brown, stirring every 7-10 minutes.  In the meantime, sauté onions, garlic, and herbs in olive oil until translucent.  Add squash, cream, and chicken broth.  Then place all ingredients in a food processor and purée until smooth.  Return to the stove and let warm to desired temperature.  Makes 4 servings.