1 head of garlic
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash
6 cups chicken stock
3 Tablespoons fresh sage
butter and or olive oil to saute' vegetables
Preheat oven to 350 degrees. Cut the whole garlic in 1/2 and drizzle with olive oil. Wrap the garlic in foil and roast in the oven fr 40 min.
Cut up butternut squash in cubes and boil until fork tender
Melt better and or olive oil in pot and add onions, carrots, and celery. Saute' 5 min. Add cooked squash, broth, and sage. Squeeze garlic out of skin and mash with fork. Puree soup mixture until smooth. Stir in 1 cup of whipping cream and season with salt and pepper to taste.