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One butternut squash cut into cubes
One head of garlic
2 quarts chicken or vegetable broth
Salt and pepper to taste
Place squash and garlic on cookie sheet and drizzle with olive oil and salt and pepper. Roast in 400 degree oven until tender. Let cool, then cut off the skin and squeeze garlic out. Chop up the onion and sauté’ in olive oil until soft. Puree squash, garlic, onion, and broth to desired consistency. Heat and add more salt and pepper if desired.