Roasted Jalapeno Butternut Squash Soup

Preheat oven to 375 degrees. Peel and take out the seeds of the squash. Chop the squash and onion into big chunks and peel the garlic cloves. Cut the jalapeno in half and remove the seeds and membranes—you can leave the seeds in but it will be VERY spicy! Toss all the vegetables, including the jalapeno with a small amount of olive oil and spread out on a baking sheet. Salt and pepper to taste and then roast for 30-45 minutes or until the squash is soft, stirring occasionally to ensure even cooking.

In a soup pot, warm the chicken broth with the butter. When the vegetables are done, carefully put 1/3 into a blender and puree. Add the rest of the veggies a third at a time and blend until smooth. Pour into the chicken broth mixture and stir together. Serve!

(This keeps great in a warm crock pot for recipe swaps and potlucks!)