Instructions: Cut squash in half and scoop out seeds. Cut the top off the head of garlic. Cut onion in half. Bake these vegetables at 300F. for 1 to 1 1/2 hours until squash is soft. Scoop the squash from its shell.

Squeeze the roasted cloves of garlic into the squash and add the roasted onion. Puree the vegetables in batches using a food processor or an immersible blender adding the broth gradually.

Add cream or fat-free sour cream just before serving if desired.

Seed Savers from the
Preservation
Seed Savers Exchange,
Decorah, Iowa

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.