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1. Cut the butternut squash into 8 pieces.
2. In a large baking pan, place the squash cut side up.
3. Cut a piece off the tops of the white onions and garlic bulb and add to the baking pan, cut side up.
4. Brush olive oil on top and sprinkle evenly with thyme.
5. Cover with foil and bake for 2 hours at 350 degrees, or until the vegetables are fork tender.
6. Remove the foil and let stand until it reaches room temperature.
7. Remove and discard the peel from the squash and onions.
8. Remove the garlic from the soft skins.
9. Combine the vegetables, chicken broth and whipping cream.
10. Add to a blender or food processor and puree until smooth.
11. Transfer the mixture to a large saucepan and add the parsley, salt and pepper.
12. Adjust the seasonings to taste.
13. Heat to hot, but do not boil.
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