I borrowed a pickle crock from a good friend. I grew my own cucumbers and dill this year. I used the Garlic from my good friend Dan who has been providing me with home grown garlic for almost a decade. Heh.

Ingredients:
2 Butternut Squash (med size)
1 White onion chopped
1 Clove Garlic (or shallots, just reduce onions by 1/4)
1/2 Stick butter
1 Quart of Vegetable stock
1 TBSP Finely Chopped Rosemary and or Thyme(yes fresh, duh.)
Salt + Pepper to taste
1/4 Dark Brown Sugar

Wine Suggestion :Toated Head Chardonnay

Preheat oven to 450°

Begin by taking a sharp knife adn slicing both vegetables in half.

Use spoon to scoop out seeds. Discard gooey mess.

Warm butter in microwave and generously brush on halves. Sprinkle sugar on the squash. Place in oven for 45min to 1 hour. Remove when golden and roasted. Honey will darken flesh.

Begin the broth by placing butter in large pot at med heat. as butter melts, palce chopped onions and sautee till translucent. Add garlic. Add in veg boullion and water. Bring to a boil. When mixture is boiling, add squash. Finly chop roasemary and add to soup. Bring to a boil again. Reduce heat and simmer for at least 20 min to marry flavors. Add salt + pepper to taste.

Use immersion blender to puree the soup to a smoothe consistency. Add more broth if necessary.

Place in large bowls top with sunflower seeds. and eat with crusty bread. Serve with Chardonnay. Call friends.