Split the butternut squashes, scoop out seeds, spray with spray oil, sprinkle with thyme, paprika, cayenne, salt & pepper. Chop onions into big chunks (1/4 if not too big) Put squash & onions on cookie sheets (you'll need two) Roast in 375 degree oven until squash & onions are soft (45 min - 1hr). Scoop out squash into large soup pot, add onions and start with 1-2 cups chicken broth.
|