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1
Cut acorn squash in 1/2, drizzle olive oil over cut side along with a sprinkle of salt and place on baking pan cut side down.
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2
Bake at 350 degrees for 30 minutes.
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3
While squash is in oven cut top off of head of garlic use baking spray or drizzle olive oil on the tops.
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4
Cover with aluminum foil and bake for 30-45 minutes at 350 degrees.
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5
Can do it in the same oven or if you have a toaster oven use that.
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6
In large pot, drizzle 1-2 T. olive oil in the pan.
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7
Once heated, add sliced onions and saute for 5-10 minutes.
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8
Once transluscent, add 1/2 teaspoons sugar and salt, pepper to taste.
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9
Continue to cook down till they become carmelized.
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10
Scoop out squash, removing seeds, and add to the carmelized onions.
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11
Add roasted garlic and thyme and continue to stir, then add your stock in a slow stream, stirring as you pour it in the pot.
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12
Remove from heat and pour 1/2 mixture into blender.
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13
Remember to remove the inner top of blender and place a towel over opening.
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14
Blend till smooth then repeat with remaining mixture.
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15
Place blended mixture back into pot and slowly add half and half and 1-2 T. butter.
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16
Taste and add sugar, salt or pepper to desired taste.
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17
I serve this with a mixed green salad topped with chopped apples, dried cranberries, blue cheese & nuts.
