3            Tbsp         Green Onion-- chopped

1/2          c  Heavy Cream

Preparation Method:

Preheat oven to 350 degrees F. Rub cut surfaces of garlic with oil.  Put halves back together to reassemble heads.  Wrap each tightly in foil: bake until tender, about 40 minutes. 

Cool garlic in foil.

Cut the butternut squash in half lengthwise.  Scoop out the seeds and score the surface.  Season with salt and pepper.  Place in a hotel pan with 1/2 cup water and 2 tablespoons butter.  Cover tightly with foil and bake until tender.  Scoop out the flesh and reserve.

Melt butter in heavy large pot over medium heat.  Add onions, carrots and celery; saute until onions are beginning to soften, about 5 minutes. 

Add squash, broth and 2 tablespoons sage.  Bring to boil. Reduces heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic.  Squeeze from skin into small bowl.  Discard skin.  Mash garlic with fork until smooth.

Stir garlic into soup.  Working in batches, puree soup in blender until smooth.  Return to pot. (Can be made 1 day ahead.)  Refrigerate uncovered until cold.  Cover and keep refrigerated.  Bring to simmer before continuing.  Stir in 1/2 cup cream.  Season to taste with salt and pepper.  Transfer soup to tureen.  Drizzle with remaining 1 tablespoon of cream.

Sprinkle with remaining 1 tablespoon green onion