Ingredients
- 1 1/2 tablespoons olive oil
- 1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
- 1 softball-sized sweet Vidalia onion, cut into chunks or rings
- 1 head garlic, cloves separated and peeled
- 3 1/2 cups stock, divided
- Salt and pepper
- 1 or 2 tablespoons cream or unsalted butter (optional)
Description
Serious Eats
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