roasted garlic and squash soup

1 medium onion, chopped
2 acorn squash, roasted
1 bulb garlic, roasted
2 1/2 cups water
salt & pepper
3/4 tsp. ground cumin

Preheat oven to 400 degrees F. Cut squash in half and scoop out the seeds. Place squash cut side down in a pan with 1/4 cup of water.Bake until tender, 30-45 minutes. Cut the top off the garlic bulb and drizzle with olive oil. Wrap the garlic bulb in foil and bake until soft & fragrant, about 30-45 minutes. Remove the garlic and squash from the oven and let cool. In a 4-quart pot, saute the onion until translucent. Add the peeled roasted garlic. Scoop out the squash and add it to the pot with the remaining ingredients.Using an immersion blender, blend until smooth. Let cook 10 minutes. Enjoy!