Title: Heritage Farm Butternut Squash Soup
Categories: Soup Vegetable
Yield: 6 Servings

3	lb	Butternut squash (or your
		Favorite winter squash)
1		Head garlic
2		Large onions
4	c	Chicken broth or vegetable
		Broth
		Salt and pepper to taste
1	c	Light table cream
		OR fat-free sour cream

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 1 1/2 hoursuntil 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. 1 Seed Savers from the Preservation Garden 1996 Calendar. Seed Savers Exchange, Decorah, Iowa MM Format by John Hartman Decorah, Iowa 21 July 1996

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