Roasted Butternut Squash Soup (with lots of garlic and red onions)

Roasted Butternut Squash Soup

1 large butternut squash
3 large red onions
12 cloves garlic
3 T olive oil
2 T dried rosemary
2 T dried thyme
3-4 cups vegetable broth (I only needed 3 cups – one whole carton)
2 T balsamic vinegar

1. Poke squash with a fork in several places.  Place on a baking pan and bake for 70 minutes in a preheated 400 degree oven.  Remove from oven and let cool.
2. Place onions in bowl and toss with the olive oil.  Place on a baking sheet and roast for 20 minutes.  Add garlic cloves to the baking pan and roast garlic and onions for an additional 20 minutes or when golden brown.
3. Meanwhile, cut squash in half and remove seeds.  Scoop out squash with a spoon and place in a bowl.
4. Using a blender or a food processor; blend the squash, onions, garlic, rosemary, thyme, vinegar and broth  in small batches (unless you have a larger blender/processor).  The large basin of my Ninja blender was able to handle all of it at once.
5. Pour into a pot to rewarm on the stove.
6. Serves 8 – This soup freezes very well.