INGREDIENTS
1
Butternut squash (about 2 1/2 pounds), small
2 cloves
Garlic
1
Onion, finely sliced (about 1 1/2 cups), medium
1/4 cup
Parsley
1/4 cup
Pumpkin or squash, toasted
2
Thyme, sprigs
1
Kosher salt and freshly ground black pepper
1/2 cup
Olive oil, extra-virgin
1 1/2 qt
Carrot juice, fresh