Recipe: Roasted Garlic and Butternut Squash Soup

[Guest guest]

1 butternut squash

1 bulb garlic

about 2 - 3 cups homemade stock

Bake squash with the whole bulb of garlic in a 350 degree oven until squash is

tender (about an hour).

Let cool until you can handle everything.

Cut squash in half. Remove seeds and peeling. Add one butternut squash to a

large food processor, half the bulb of garlic and about 1 cup of stock. Start

the processor, adding more stock through the shoot until it's soupish

consistency.

Add salt and pepper to taste.

Either heat in a pot on the stove or refrigerate for later use.

Use the rest of the roasted garlic in another recipe.