INGREDIENTS
1 1/2 tablespoons olive oil
1 cup
onion, diced
2 cloves
minced garlic
4
heaping cups peeled and diced butternut squash
2 cups
chicken stock
1/8 tsp
thyme
1
bay leaf
salt & pepper,
1/4 cup
grated parmesan cheese
1/4 cup
heavy cream
2/3 lb
pasta, cooked to al dente