Butternut Squash Soup
Just a handful of ingredients and an hour of roasting make the most flavorful butternut squash soup you can imagine.
several ounces water
2 pounds butternut squash
1 head garlic
3-4 cups vegetable stock or water
Salt and pepper to taste
Preheat oven to 350. Pour water in baking dish so that it's about half an inch deep. Cut the unpeeled squash in half, scoop out and discard the seeds, and cut the squash into 2-in chunks. Arrange the pieces in a single layer in the baking dish, flesh-side down. Separate the garlic head into individual cloves but do not peel, and sprinkle them in the baking dish alongside the squash.
Bake for an hour or so, until squash is soft. Let cool for a few minutes, then place squash in food processor. For each clove of garlic, squeeze over food processor to extrude roasted garlic from skin. Process for a minute or two, until smooth.
Heat vegetable stock over medium heat, add pureed squash along with a bit of salt and bring to a simmer. Taste and add more stock/salt/pepper as need. Serve hot, with croutons.
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