Categories: Soup

Ingredients

• 1 3-4 lb butternut squash
• 1 medium onion
• 1 head garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon fresh chopped sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable stock (chicken stock or water)
• 1/2 cup heavy cream
• Pine nuts

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.

3. Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet

4. Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)

5. Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the onions and vegetable stock to a stockpot.

6. Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste.

7. Toast some pine nuts on medium heat and throw on top of the soup.

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