2 squash. I used the squash out of my garden shown above. I lost the seed packet so I don’t know what it is. I’ve looked all over the web but can’t find anything that looks quite like it. It is fairly sweet. The flesh is white.

1/2 onion, diced

4 garlic cloves, mash to get the skin off then chop

1 cup vegetable stock

butter

salt

pepper

Remove the flesh from the squash and cut into half inch to inch cubes.

Sauté the onions in butter (or olive oil). When they have begun to caramelize add the garlic. After a minute or two add the squash and turn the heat down. Leave it simmering for an hour or two or longer. Add the vegetable stock and heat for at least twenty minutes.

Remove and chop the mixture up in a food processor. Push the puree through a sieve to make it as smooth as possible.

Put the mixture in a sauce pan and add a little butter to enrich it if you like. Or add some more vegetable stock if you would like to make a thinner soup out of it. Heat until it is hot enough to serve.