2 large Butternut squashes
1 quart of buttermilk
3/4 cup smooth peanut butter
nutmeg to taste
In a soup pot add some olive oil to cover the bottom, sautee garlic and set aside.
Set oven at 425º. Halve and seed the squash. Place on a baking sheet and baste with olive oil on the cut side. Season with salt and pepper. Place cut side down and bake in oven for 50 min. until really tender. Cool
Scoop the squash out leaving the skin and place in blender with some of the buttermilk to puree. Keep doing small batches, using Vegetable broth when the buttermilk runs out. Add peanut butter to squash in the blender and blend. Put all the blended soup (it should be thick) in the soup pot with garlic and heat over low heat. Add nutmeg, salt and pepper. Season to taste.