Yield: 6 Servings
|3 pounds||Butternut squash (or your|
|\N \N||Favorite winter squash)|
|1 \N||Head garlic|
|2 \N||Large onions|
|4 cups||Chicken broth or vegetable|
|\N \N||Salt and pepper to taste|
|1 cup||Light table cream|
|\N \N||OR fat-free sour cream|
|\N \N||Seed Savers from the|
|\N \N||Garden 1996 Calendar.|
|\N \N||Seed Savers Exchange,|
|\N \N||Decorah, Iowa|
Cut squash in half and scoop out seeds. Cut the top off the head of garlic. Cut onion in half. Bake these vegetables at 300F. for 1 to 1½ hours until squash is soft. Scoop the squash from its shell.
Squeeze the roasted cloves of garlic into the squash and add the roasted onion. Puree the vegetables in batches using a food processor or an immersible blender adding the broth gradually.
Add cream or fat-free sour cream just before serving if desired.
MM Format by John Hartman Decorah, Iowa 21 July 1996