Squash Soup

• knife
• sturdy spoon
• 1 or 2 shallow baking dishes
• food processor
• medium sauce pan
• wooden spoon

• several ounces water
• 2 pounds winter squash (I like butternut)
• 1 head garlic
• 3-4 c vegetable stock or water
• salt

Cut the unpeeled squash in half, scoop out and discard the seeds, and cut the squash into 2-in chunks. Arrange the pieces in a single layer, flesh-side down. Separate the garlic head into individual, unpeeled cloves, and sprinkle them alongside the squash.

Bake for an hour or so, until squash is soft. Let cool for a few minutes.

Transfer squash to food processor. Squeeze each clove of garlic into the food processor, and discard the skins. Process for a minute or two, until smooth.

Heat vegetable stock over medium heat, add puréed squash along with a bit of salt and bring to a simmer. Taste and add more stock/salt as need. Serve hot, with croutons.