Mom's Butternut Squash Soup

To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.

Step 2

Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.

Step 3

Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.