Roasted Garlic & Butternut Soup

Preheat your oven to 350ºF.

Cut your butternut squash in half and scoop out the seeds. Also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one half of the garlic head in the cavity of each butternut squash; flip the butternut squash so it is flesh side down.

Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.

Once it is cooled enough that you can handle it, scoop out the squash into a blender, discarding the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat. Lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.

Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.

Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.

Pour into bowls and top with a dollop of sour cream and some croutons.