Squash soup is a winter staple for me. I make a big batch, and freeze the leftovers in single servings- portable and perfect for lunch at work. If you prefer a creamier soup, replace the water with milk.
2 small Butternut squash
2 cups stock (chicken, vegetable, mushroom will all work here)
2 cups water or milk
1 head of garlic, unpeeled
2 tbsp. butter
salt, pepper, nutmeg to taste
1. Pre-heat oven to 350 degrees. Slice open each squash lengthwise and take out the seeds and membranes. Chop into 2 inch sections. Place the squash, flesh down in an ungreased baking pan. Add the garlic and fill baking dish with 1/2 inch of water.
2. Bake for about 1 hour, or until squash is tender.
3. Pour the water from the baking pan into a large soup pot and let the squash cool until you can touch it. The skin should slid right off. Peel the squash and garlic and place together in a blender or food processor. Blend until smooth, and add to soup pot.
4. Add stock, water, butter and spices to pot.
5. Simmer, stirring occasionally until butter melts and flavors or blended.