Squash Soup
Split an acorn squash in half. Scoop out the seeds. Fill the hollow with olive oil, four cloves of garlic, and sliced onions. Season to taste. Bake at 350 for an hour or until the squash is fork tender. You can scoop the squash out once it has cooled and freeze it for later use, or go ahead and make the soup.
Putting the soup together: Everything goes into the saucepan ~ the garlic cloves, the onion, the squash (not the peel) and the oil. Add about one cup of chicken stock. Using an immersion blender, heat and blend til smooth. For those who can use it, a dollop of cream (or sour cream) on top of the hot soup would be delicious.
This soup is so good, and so good for us. You could use any kind of squash ~just be sure to bake it with the garlic, onion and oil before you make the soup.