HERITAGE FARM BUTTERNUT SQUASH SOUP

      Title: HERITAGE FARM BUTTERNUT SQUASH SOUP
  Categories: Soups, Vegetables
       Yield: 6 Servings
  
       3 lb Butternut squash (or your
            Favorite winter squash)
       1    Head garlic
       2    Large onions
       4 c  Chicken broth or vegetable
            Broth
            Salt and pepper to taste
       1 c  Light table cream
            OR fat-free sour cream
  
   Cut squash in half and scoop out seeds.  Cut the top off the head of
   garlic.  Cut onion in half.  Bake these vegetables at 300F. for 1 to
   1 1/2 hours until squash is soft.  Scoop the squash from its shell.
   Squeeze the roasted cloves of garlic into the squash and add the
   roasted onion. Puree the vegetables in batches using a food processor
   or an immersible blender adding the broth gradually.
   
   Add cream or fat-free sour cream just before serving if desired.
   
                                           Seed Savers from the
                                           Preservation
                                           Garden 1996 Calendar.
                                           Seed Savers Exchange,
                                           Decorah, Iowa
   
   MM Format by John Hartman Decorah, Iowa 21 July 1996
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