*To roast garlic, cut top off garlic head, place in foil, top with a little olive oil, salt and pepper, close foil into a pouch. Roast 30 min. Use 4 cloves (remove from skins) for soup, store the rest in oil or in freezer.
People can get confused with the different types of squash, so refer to the pictures. The dark green pictured is the Buttercup squash and the pale orange is the Butternut squash.
There are other types of squash similar to the Buttercup squash, Hubbard is a typically a large meaty squash that is similar in texture and taste but is typically large with a pale green skin. Pumpkin can also be used for this soup, so get some squash and experiment. It is an easy soup and hard to mess up. Enjoy!