• Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes...let cool before cutting.
• STEP ONE: Melt 2 tablespoons of butter or olive oil or both on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
• STEP TWO: Score cooled, roasted butternut squash into cubes, then scoop the cubed butternut from the skin and add to the sauteed vegetables in the pan. Discard cooked butternut skin or compost.
• STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, thyme, black pepper) and stir to coat the sauteed veggies.
• STEP FOUR: Add chicken broth, stir and bring to a light boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
• STEP FIVE: Add cream cheese and roasted garlic; let soften up in the hot broth. Note: Squeeze whole garlic head from the base into the soup.
• STEP SIX: Blend with a hand-held Immersion Blender, food processor, or a regular stand-up blender.  Note: if using a stand-up blender or food processor make sure soup is cooled avoiding "hot mess" explosions, LOL! You might need to work in batches if you have a small blender. Return processed soup to the large pot. Taste for seasoning adjustments and reheat on medium low heat.
• STEP SEVEN:  While soup is reheating cut the sausage into bite-size pieces and pan fry in a large sauté pan until browned to your liking. If using raw Italian sausage, make sure it is cooked thru...no pink!
• STEP EIGHT: Ladle soup into individual bowls and top with cooked sausages and favorite toppings. Serve with warm, crusty bread.

Whole Roasted Butternut Squash

• Preheat Oven to 375°

  Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
• When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
• Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Roast at 375° on foil or cookie sheet for at least 45 minutes. Let cool before cutting.

Roasting Fresh Garlic

• Preheat Oven to 375°

  Clean garlic head with a damp cloth getting rid of all the lose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
• Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
• Wrap seasoned oiled garlic heads with foil then place in the oven.
• Roast for at least 45 minutes
• Note: These roasting steps can be done a day or two in advance.