Butternut Squash Soup

Ingredients

• 1 butternut squash ((about 2.5 pounds))
• 2 cloves garlic
• 2 Tablespoon oil ((neutral))
• 3 1/2 - 4 cups stock, heated ((chicken or vegetable))
• 1 tsp salt
• 1/2 tsp ground cinnamon
• Pinch of white pepper
• Pinch of nutmeg
• Creme Fraiche ((optional))

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Prepare butternut squash. Peel and deseed the squash. Cut it into 1 inch cubes. Add cubed squash and garlic to a bowl and toss with oil. Spread evenly onto a parchment lined sheet pan.

3. 3

   Roast butternut squash. Roast the butternut squash for about 40-50 minutes or until the squash is tender and caramelized slightly.

4. 4

   Blend. Once the butternut squash is tender and caramelized, transfer it to a blender. Add salt, white pepper, cinnamon, nutmeg, and 3½ cups of hot stock. Blend until smooth.***If you prefer a thinner soup, add 4 cups of hot stock instead of 3½.

5. 5

   Serve and enjoy! Serve the soup while it's hot!Optional: Serve with creme fraiche, candied bacon, and/ or bread.