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1
Preheat an oven to 350 degrees farenheit.
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2
Rub or brush melted butter on the flesh side of the squash season liberally with salt and pepper.
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3
Place flesh side down on a cookie sheet into the oven.
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4
Roast approximately 1 hour or until soft and skin is blistering.
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5
Remove the squash from the oven, flip over, and allow to cool to room temperature.
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6
Once cool, peel skin away from flesh, discard the skin.
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7
While the squash is in the oven, cut the top off of the head of garlic, brush it with butter and wrap it in aluminum foil.
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8
Place in the oven and roast about 40 minutes or until the garlic is golden brown.
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9
Allow to cool, then squeeze the garlic out of the cloves, it should be a nice pasty consistency.
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10
Take a large soup pot over medium-high heat and add the remaining butter; once the butter is melted add the onions.
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11
Allow the onions to cook until caramelized and golden brown.
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12
Once the onions are a nice shade of brown (about 15 minutes) add the roasted squash.
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13
Stir together, warming the squash in the onions and butter.
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14
Add the roasted garlic, sage and chicken stock.
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15
Allow to simmer for 30-40 minutes covered until the squash is well cooked in the broth.
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16
Remove from heat, and in small batches blend in a blender (or you can use an immersion blender in the soup pot).
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17
Season with salt and pepper, divide into bowls and serve.
