Roasted Butternut Squash Soup, My Way

Servings: (4) ¾ Cup

1 Butternut Squash, +/- 3lbs.

1 Onion, cut in half & leave the skin on

+/- 1 tsp. Olive Oil

½ tsp. Salt

Black Pepper to Taste

2 Tbsp. Butter

1 Garlic Cloves, minced

1 tsp. Litehouse brand freeze-dried Sage

½ tsp. dried Rosemary, crushed well

- ⅛ tsp. Ground Ginger or 1 tsp. grated fresh Ginger

2 C. Chicken Stock/Broth

Pre-heat the oven to 400°

Line a sheet pan with Parchment Paper

Cut the Squash in half, scoop out the seeds

Drizzle the cut side with just a little Olive Oil

Sprinkle the Salt & Pepper over the Oil

Place the cut side of the Squash down on the pan and roast for 30 minutes

Drizzle the cut sides of the Onion halves with a little Oil

Place the Onions cut cut down on the pan and roast everything for another 30 minutes

Remove the now tender Squash and Onion and turn them cut sides up

**Allow to cool to room temperature

Scoop out the tender Squash to a tray and set aside

Chop the tender Onion and set aside

Heat a Dutch Oven over medium heat; melt the Butter

Sauté the Onion for about 3 to 5 minutes and add in the Garlic, Herbs and Ginger, stirring until fragrant

Add in the Squash and use your Meat Masher to break up the Squash well

Pour in the Stock/Broth and mix well

Using a Stick Blender, puree to your liking

Either return the Soup to a simmer and serve

Allow the Soup to cool and pack up for storage

You can add Cream, ½ & ½ or even Milk to thin the Soup if you wish

*Cook's Note: for service, you can garnish with Roasted Pumpkin Seeds

** You can stop at this point, cover the pan with Plastic Wrap and refrigerate until you're ready to finish the Soup