Butternut Squash Soup

Instructions:

1. Roast the Vegetables:
   • Preheat oven to 400°F (200°C) and lightly grease a baking pan.
   • Place squash cut-side up on the pan. Arrange onion, garlic, and carrots around it.
   • Drizzle with olive oil and season with salt and pepper.
   • Flip the squash cut-side down and rub any remaining oil/seasonings over the skin.
   • Roast until tender (about 50-55 minutes). Allow to cool slightly, then scoop out the squash flesh.
2. Blend the Soup:
   • Blender: Blend roasted veggies with 3 cups of stock and bouillon cubes until smooth. Transfer to a pot and warm over medium heat. Add remaining stock to thin, if needed.
   • Immersion Blender: In a large pot, blend roasted veggies with 3 cups of stock and bouillon cubes until smooth. Warm over medium heat.
3. Serve:
   • Stir in the half and half or cream. Add spices like cinnamon or nutmeg if desired. Adjust salt and pepper.
   • Serve immediately.

Notes:

Fast Boil Option:

• Place all ingredients (except cream and oil) in a large pot.
• Simmer over medium heat until veggies are tender.
• Blend until smooth, then stir in the cream.
• Adjust seasoning as needed.