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1 butternut squash (approx 2 pounds)
1 tablespoon Harris Ranch Napa Valley Extra Virgin Olive Oil
1 head of garlic – do not peel
2 ½ cups chicken stock
salt and pepper

Preheat oven 375/400 degrees

Cut butternut squash in half – lengthwise and take out seeds and stringy pulp(cutting out with a knife sometimes is easier than scooping) , coat the squash with olive oil

Put head of garlic in pan – can break up the head into cloves – but keep skin on the cloves

Bake squash with garlic for 60 minutes – or until soft

Let squash cool – then scoop out squash pulp and put the squash into the blender, (essentially you are peeling the squash) compost the skins

Squeeze the garlic out of skin into the blender by holding on to the pointy end and squishing it

Puree the squash– you want it to be finely pureed,

Add 1/4 cup of chicken stock and continue to puree, pour mixture into a pot and add the rest of the chicken stock. Cook for 30 minutes, stirring occasionally add salt and pepper to taste. Serve

We love this soup when the weather changes. It is so hearty and my friend who is allergic to dairy can enjoy it too. We almost always have it for lunch on Thanksgiving while the turkey is still cooking. It is great the next day as well.