Butternut Squash Soup

Directions

1. Preheat Oven to 425 degrees
2. Peel the butternut squash and Cut the Butternut Squash in half vertically. Remove seeds and cut the squash into same size cubes/pieces
3. Place the cut up pieces in one layer on a baking pan or rimmed baking sheet.
4. Drizzle the 1 TB olive oil over the squash and toss to lightly coat the squash. Sprinkle with salt and pepper and spices and toss again to mix well.
5. Cook until tender, completely cooked and beginning to caramelize about 45-60 minutes depending on the size of the squash
6. While the butternut squash is baking, in a good size pot, cook the onion and garlic in 2 TB oil until translucent and fragrant.
7. When the squash is cooked, add it to the pot of onion and garlic.
8. Add 3 Cups Chicken Broth, stir and simmer for 10 minutes.
9. Blend ingredients with an immersion blender used right in the pot and blend until desired texture and put it back in the pot. OR If you are using a Vitamix, blender or food processor, put half of the squash mixture in at a time so you do not overfill the container. Blend until desired texture. Then blend the second half of the squash mixture. Put it all back in the pot.
10. You can add up to 1 Cup more of broth depending on how thick you like your soup. Keep warm
11. Taste and season with additional salt and pepper as needed
12. Serve

Keeps for 5-7 Days in the refrigerator