roasted butternut squash soup

How To Make roasted butternut squash soup

• 1

  Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• 2

  Peel and seed the squash, cut into large cubes and place in large bowl. Cut the onion into large chunks and add to bowl. Add garlic, olive oil and spices; mix.
• 3

  Pour out onto lined pan and bake 30-40 minutes, until squash is fork tender.
• 4

  Pour all ingredients into a large pot and blend with an immersion blender, adding bouillon cube, water and half and half. Add enough water and half and half to make the consistency shown in photo. It will be thick and creamy.
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