2 or 3 small butternut squash (abt 3 lbs)
6 unpeeled garlic cloves
2 large spanish onions, peeled and quartered
1/4 c water
3 c apple juice or veggie stock
1/2 tsp dried thyme
1/4 tsp ground or freshly grated nutmeg
1 tsp salt, or more to taste
ground black pepper to taste
2 tsp butter
20 fresh sage leaves, sliced on the diagonal
brush the bottom of large baking pan w/ 2 T oil
cut squash through stem ends into halves, prick skin in several places with knife, and scoop out seeds
brush cut surfaces with 1 T oil, nest garlic inside where seeds were, and place squash halves in the oiled pan with the cut side down
add the onions to the pan and brush with remaining olive oil
pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 min
uncover, bake 5-10 min more
When squash is cool enough to handle, scoop out flesh, squeez garlic cloves out of their skins (discard skins)
in batches in a blender or food processer, combine baked veggies, apple juice/stock, thyme, nutmeg, salt, and pepper and puree until smooth
heat this soup gently in a pot (stir constantly or cover with top to prevent splattering)
in a small skillet, melt butter and saute the sage leaves until dark and curled
garnish each bowl of soup with sage leaves
praise the lord for butternut squash
