Ingredients

3 tablespoons butter

1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces

1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half

1/4 cup water

• 1 onion, halved, thinly sliced
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried

• 4 cups canned low-salt chicken broth
• 1 cup half and half

Description

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