- 2 large squash, (winter, butternut, a few acorn)
- 6 cloves of garlic, unpeeled
- 1 large yellow or white onion, diced
- 1 tbsp diced sage
- 4 stalks celery, diced
- 32 oz chicken broth
Preheat oven to 350. Cut the squash in half lengthwise, scoop out and discard the seeds. Place squash cut side down on a baking sheet. Add the unpeeled garlic and a 1/2 cup of water. Bake for 20 mins. Check when timer goes off and add more water if it has evaporated, bake an additional 20 mins or until soft.
Heat stockpot with olive oil. Add onion and sauteé until translucent, about 10 mins. Squeeze the garlic out of the skin into the pot, add sage, celery, salt and pepper and cook for another 10 mins. Add the chicken stock and bring to boil. Reduce heat and let simmer for 30 mins.
Peel the squash, dice and add the the pot. Blend well for about 10 mins.
Let cool then purée the soup using an emulsion blender.