Roasted Butternut Squash Soup

Ingredients

• •2 lbs butternut squash
• •2 cups chicken stock
• •1 Tbsp olive oil
• •1 cup onion
• •2 cloves garlic
• •¼ tsp nutmeg
• •butter
• •salt and pepper
• •sage

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Method

From maplewoodroad.com — read the original

1. 1Cut butternut squash in half (lengthwise) and scoop out the seeds.
2. 2Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.
3. 3Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
4. 4Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
5. 5Add garlic and 1 tsp of salt, stir frequently for about a minute.
6. 6Add squash, about 1-1/2 cups chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.
7. 7Cook for about 10 minutes, so everything will blend together.
8. 8Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
9. 9Taste and season to perfection (in my case, I added another Tbsp butter).
10. 10Garnish with sage and serve.