Roasted Butternut Squash Soup

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This soup is delicious and excellent for you!! It's spicy, slightly sweet and perfect for fall. My parents are amazing cooks, but this one is mine! I made it last time i visited and i barely got one bowl...

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Steps

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Cut squash in half , scoop out seeds and place on a baking sheet.

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Mix together cinnamon , cloves and red pepper flakes in a small bowl.

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Place 1 tablespoons butter in pieces on the squash and sprinkle half of the cloves , cinnamon and pepper mixture on top.

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Place the squash in the oven and bake at 400 degrees for approximately 2 hrs or until soft.

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Sautee onions , garlic and sage in the remaining butter and the olive oil in a stock pot until translucent and soft.

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When squash is cooked , scoop out of its shell and put into a bowl.

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Put some of the squash and some of the onions into a food processor and blend until smooth.

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Keep doing this until all the squash has been blended.

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You can add some of the stock if mixture is too thick to blend.

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Return mixture to stock pot on medium heat and add remainder of stock until desired consistency.

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Add the rest of the cinnamon , clove and pepper mixture to the soup and stir well.

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Add a little of the heated mixture to the half and half to war.

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Ingredients

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butternut squash, sweet onions, shallot, vegetable stock, garlic, ground cloves, ground cinnamon, red pepper flakes, sage, butter, half-and-half, olive oil, maple syrup, green onion