2 acorn squash
1 bulb of garlic
2 cups chicken stock (or vegetable stock)
1 tsp cumin
1/4 cup cream
Salt and pepper
Preheat oven to 400 degrees. Cut acorn squash in half and scoop out seeds. Place cut side down in a baking dish with 1/4 inch of water. Roast for 30 minutes, then turn over and roast another 30 minutes. While the acorn squash is roasting, cut the top off a bulb of garlic. Place the garlic in a sheet of tinfoil, drizzle with a bit of olive oil and wrap up. Roast in the oven alongside the acorn squash. The garlic will take 45-60 minutes.
Once roasted, remove the squash and garlic from oven. Scoop the acorn squash out its skin and place in a blender. Squeeze the soft caramelized garlic from it's skin into the blender as well. Add the stock, cumin and cream. Puree until smooth. Pour into a medium pot on the stove and heat for a couple minutes to bring up to temperature and let the flavors meld. Season with salt and pepper then serve.
