1 bulb garlic, top cut off to expose the tips of the cloves, roasted at 375 until soft, pulp squeezed out
Cooking oil
1 small/medium onion, chopped
1 buttercup squash, peeled, seeded, and chopped into chunks
½ teaspoon dried thyme
3-4 cups chicken broth
salt and pepper to taste
2-4 TBLS butter, optional
Heat oil on medium and sauté onion until softened, stirring occasionally, about 5 min. Do not brown. Add squash, roasted garlic, thyme, broth, salt and pepper. Bring to boil and simmer until squash is very soft. Puree, check seasonings and add optional butter.