- 2 Honeynut/1 Acorn/1 sm Butternut
- 3 cloves Garlic skin on
- 1 med Yellow Onion
- 1 lg Carrot
- Dried Rosemary & Oregano, to taste
- Salt & Pepper, to taste
- 3 tbs Oil of choice (I used avocado)
- 1 1/2 C Chicken broth
Preheat oven to 375F. Cut squash in half and place face down in a baking pan with a small amount of water. Place the garlic cloves in the baking pan as well. Cook until tender (30-40min depending on the size of the squash). Meanwhile, dice onion and carrot and cook in a pot with the oil, herbs, salt and pepper for around 5 mins. Add broth and let simmer until squash are ready. When ready, remove garlic from skin and add to pot. Scoop meat of squash into the pot and blend with an immersion blender. Serve hot. Delicious.