Roasted Butternut Squash Soup
1 large butternut squash Olive oil Salt and pepper 1 large yellow onion 3 ½ chicken broth ¼ cup whipping cream sour cream for dolloping (optional) parsley Preheat oven to 400 degrees. Carefully cut squash in half lengthwise (it's easier if you cut the stem off first), then scoop out the seeds and stringy stuff. Put a half-inch or so of water in a baking pan, and set the squash in it, cut side up. Drizzle with olive oil, rubbing…