Roasted Butternut Squash Soup

Roasted to perfection.

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Step 1

Cut the squash in half and throw away the seeds. Cut carrots in thick slices. Cut top off garlic. Cut onion in half.

Step 2

Place squash, carrots, garlic, onion and tomatoes on large cookie sheet. Drizzle with olive oil and seasonings. Be sure to drizzle top of garlic head.

Step 3

Roast at 350 degrees until squash is very soft. 45-60 minutes.

Step 4

Put all ingredients in blender with vegetable broth. Blend until smooth to your liking.

Step 5

Put in soup pan and cook over medium heat. Drizzle with cream. Serve in soup bowls with your favorite toppings. I like crispy bacon, green onions and crispy onions. I also serve with grilled cheese sandwiches.