Roasted Butternut Squash Soup

Preheat oven to 400 degrees. Peel squash and onion. Remove fennel greens. Chop all three into uniform chunks, approximately 1 inch cubes. Place on a sheet pan. Sprinkle with salt and pepper and olive oil. Toss all together with clean hands to coat evenly. Roast for about 45 to 50 minutes or until the squash is soft all the way through.

Place vegetables in a food processor and process until it is thick and resembles a paste. Drizzle in broth until it reaches desired consistency (for a thicker soup, use less broth). Depending on the size of the food processor, you may wish to do this in two batches.

Pour vegetables and broth into a pot on medium heat. Add garlic powder, nutmeg, sage, and thyme. Cut butter into chunks and stir in. Allow soup to come to a boil and stir. If the soup is too thick, add more broth. If it is too runny, allow the soup to boil, uncovered, until it thickens.

Serve with croutons, sour cream and/or chives on top as garnish. Cream or milk may be substituted for a richer soup.