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Ingredients for 4 servings:


1 squash: buttercup, butternut, or sweet dumpling

1 large russet potato

1 head garlic

1 cup Rich Vegetable Broth

sea salt and freshly ground white pepper, to taste

1/4 cup heavy cream




Preheat the oven to 350 degrees.  Halve the squash and place it cut sides down in a baking pan with 1/8" water.  Scrub the potato.  Pull excess skins from the garlic.  Cut off the top 1/4" drizzle with oil and place in a roaster or seal tightly in foil.


Place the squash, potato and garlic in the oven to bake for 1 hour.  After 30 minutes remove the potato and prick it in several places with a fork.


Remove the vegetables and when cool enough to touch, remove the seeds from the squash and scoop the flesh into a saucepan if using an immersion blender,otherwise a blender bowl.  Also scrape the flesh from the potato into the pan.  Squeeze out 4-5 cloves garlic into the pan or bowl.  Add the broth.


Puree the vegetables until smooth. Season with salt and pepper, add more garlic if desired and pulse in.  Add heavy cream to taste.