Creamy Roasted Butternut Squash Soup

Preheat oven to 425 F.

Squash prep: Cut off the both ends, then slice squash in half lengthwise. Spoon out seeds. Peel with a potato peeler. Cut into 1″ pieces. Place squash in a 9×13 casserole dish with onions and garlic. Drizzle with oil, sprinkle with salt and pepper and mix to coat.

Bake at 425 F for about 20-30 minutes, stirring at least twice, until squash and onions are very tender.

Meanwhile, warm broth in a large soup pot over low heat until squash mixture is done.

When it’s done add squash mixture to the broth, increase heat and bring to boil. Then reduce heat and simmer for 10 minutes. Then use an immersion blender to puree the soup. Once all the chunks have been pureed, blend in the cream. If you do not have an immersion blender, you can use a regular blender, but do it in small batches. Be very careful, as the hot liquid will release hot steam when the blender is first turned on. Hold the lid on with a towel to avoid a mess and potential injury. Blend in a little cream with each batch, to help cool it a bit.

With the pureed mixture back in the pot (if you used a standard blender), increase heat to medium, bring back to almost a boil just to heat through. Then you are done.

Serve hot, with crumbled bacon on top. Warm crusty French bread goes very well with this soup!