Ingredients
2 2/3 lbs sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through stem
1 or more garlic cloves, peeled
drizzle of olive oil
salt and pepper
5 cups chicken or vegetable stock
Preparation
Preheat oven to 450 Cut pumpkin into 2 inch cubes Toss pumpkin,onion, and garlic in olive oil, salt, and pepper Spread in one layer on a baking sheet and bake 30 minutes or until tender Let vegetables cool then remove pumpkin skin Process vegetables in a food mill Transfer pumpkin puree to a soup pot and gradually add the stock while bringing the heat to a simmer Simmer 5 minutes, adjust seasoning, and serve
