Amy's Roasted Garlic & Butternut Squash Soup

Roasted Garlic & Butternut Squash Soup

1 large butternut squash

1 medium head of garlic cloves, separated and unpeeled

1/4 c olive oil

1/4 c water

2 medium  onions, finely chopped

1 qt chicken stock

1/2 t salt

1/2 t white pepper

Slice squash, remove pulp, peel off outside, cut flesh into 1-inch thick slices.  In roasting pan, combine squash and garlic, drizzle 2 tablespoons olive oil toss together so that all is well coated.  Roast at 350 degrees until garlic cloves carmelize, approx. 50-60 minutes.  In a separate skillet, carmelize onions with remaining olive oil, approx 20 minutes.  After garlic and squash have cooled for a few minutes, peel outside skin of garlic.  Puree onions, garlic and squash in a food processor until very smooth.  Pour squash into large saucepan, add stock, salt and pepper, bring to a simmer.  Taste for seasoning.