1 whole head of garlic
1 T. olive oil
2 medium onions, peeled and
2 T. butter
2 T. pure olive oil
1 c. dry white wine
2 butternut squash (or 4
acorn, or 1 pumpkin, or 8
½ bunch thyme
2 bay leaves
8 whole peppercorns
2 qt. chicken or vegetable
2 qt. water (or enough to
cover the contents by 2”)
¼ t. nutmeg
½ to 1 c. heavy cream
Salt and pepper to taste

Roast Garlic:
Preheat the oven to 350°. Cut the top off the garlic and lay it on a small piece of aluminum foil. Drizzle with 1-2 tablespoons of olive oil. Enclose the garlic in the aluminum foil making sure it is sealed tightly. Roast in the oven for 50 minutes. Carefully open the foil and check to see if the cloves are tender and lightly browned. You may need to continue cooking for up to 15 additional minutes. Remove when they are soft and tender. Let cool. Squeeze or pop the garlic out of its skin and mash with a fork. This can be done up to 2 weeks in advance. For storage, keep the garlic in a small covered container, drizzled with olive oil.

Roasting Squash:
Preheat the oven to 375°. Cut the squashes in half, lengthwise, and clean out the seeds. Place the squash on a baking sheet lined with parchment paper or aluminum foil, cut side facing up, and bake until soft and tender. This could take between 45-60 minutes, depending on the size of the squash. To test for doneness a small knife
should easily insert into the thickest part of the squash. It will also brown on top. Let cool. Scoop the pulp out of the skin, rough chop and set aside.

Heat a large heavy bottomed soup pot on medium and add the butter and oil. Once it begins to melt, add the onions and stir to coat with the melted butter and oil. Gently sauté the onions on a medium flame, being sure to stir with a wooden spoon. Once the onions are soft and translucent, increase the heat to high and add the white wine. Scrape any browned particles off the bottom with a wooden spoon. Let the wine and onions reduce by half. With cheesecloth or a tea strainer, tie together the thyme, bay
leaves and peppercorns (bouquet garnis) and add to the pot with the onions. Add the squash, stock and water and return the pot to the stove on a medium-high flame. There should be enough liquid in the pot to cover the contents by 2 inches. Stir to ensure there is no sticking on the bottom of the pot. Let the soup come to a boil,
reduce to a simmer and continue cooking until the flavors are well blended, about 15 minutes. Add ¼ cup of the roast garlic puree and continue simmering for 5 minutes. Let the soup cool a bit. Remove the bouquet garnis and puree the soup in batches in your Cuisinart, blender or right in the pot with a wand mixer. Return the soup to the pot and place on a low simmer. Add the nutmeg, salt and pepper to taste. Add the heavy cream if you are using it. Taste and adjust to your liking. You may want to add more
roasted garlic, but let the soup sit for a bit before adding. Optional garnishes: a dollop of crème fraiche, herb pesto, toasted and ground hazelnuts or almonds, or more roasted garlic puree.