DIRECTIONS

1. Preheat the oven to 425˚F.
2. Line 2 baking sheets with parchment paper.
3. Cut each squash in half horizontally, where the neck of the squash thickens. Then cut each piece in half vertically.
4. Place the squash, skin side up, on the baking sheets.
5. Slice the top of the garlic head off, exposing a bit of the garlic cloves. Wrap in parchment paper and then in aluminum foil. Place on the baking sheet along side the squash.
6. Bake for 45 minutes or until the butternut squash feels soft when you prick it with a fork. Remove from the oven; let cool slightly.  Reduce the oven temperature to 350˚F. Place the pine nuts on a separate parchment paper-lined baking sheet. Roast the nuts for about 7 minutes or until lightly browned; set aside.
7. Meanwhile, heat the oil in 6qt. pot set over medium heat. Add the onions; sauté until translucent.
8. Peel the skin off the squash and remove the seeds. Unwrap the garlic; squeeze the roasted garlic flesh out. Place both the garlic and the squash into the pot. Add enough water to cover the squash, plus an additional inch. Add the salt. Bring to a rolling boil.  Lower the heat to medium; cook for 20 minutes, with the lid slightly askew.
9.  Using an immersion blender, blend the soup until smooth.
10. Serve warm, garnished with toasted pine nuts, if desired.