Harvest Butternut Squash Soup

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One butternut squash cut into cubes

One head of garlic

One onion

Olive oil

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.