Roasted Butternut Squash Soup

Roast your squash whole on a lightly oiled baking sheet at 375 degrees F for at least an hour, or until a knife inserted goes in easily. The cooking time will depend on if you are using 1 giant squash or 2 smaller ones.

Remove the squash from the oven and allow to cool until cool enough to skin it and cut out the “meat”.

While your squash is roasting, pulse your garlic and onions in your food processor until you reach a fine dice, then add in your carrots, pulse until you have a fine dice.

In a large pot add butter and melt over medium high heat. Add in your garlic, onion, carrot mixture. Saute for 6 minutes, stirring often. Remove from heat until you are ready to add the squash.

Add the hunks of squash and mash with a potato masher – get it all nice and mashed. Add in your stock and bring to a boil, sprinkle in your bouillon and lower heat (do not put a lid on – unless you want a more watery soup) and simmer for 35 minutes, stirring occasionally.

Then lower heat to low, add in Tabasco, a little salt and pepper and cream. Stir well to heat through and serve.

**Depending on how much of a squash yield you have, you may need to add a bit more stock or a bit less stock – just eyeball it and look for a nice thick consistency (or one you know you will enjoy).

I LOVE this with some beautiful chunks of bread thrown in (or serve it in bread bowls… Mmm)!

Enjoy!!