A fantastic butter nut squash soup recipe:

A fantastic butter nut squash soup recipe:1 4lb butter nut squash
1 yellow onion
2 large carrots
1 head of garlic
32oz of preferred stock
1/3 cup of cream
1tbsp salt (or too taste)
1tbsp pepper
1tbsp onion powder
1tbsp garlic powder
1tsp cayenne pepper
1tsp of nut meg
2 bay leafs
Pinch of cinnamon
Olive oil
A few sprigs of Thyme and Rosemary.
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-Preheat the oven to 350.
-Peel and cut the onion and carrots into large sections.
- Cut the squash in half (carefully) and scrape out the seeds and pulp.
-Massage olive oil on carrots and onion, place on baking tray.
-Lightly massage the squash with olive oil and lightly season with salt and pepper. Place the Rosemary and Thyme sprigs on the squash, then flip the squash face down on the baking tray.
-Cut the top of the garlic head, wrap the bulb in aluminum foil, cover in olive oil and season. Seal the top with foil and place on the baking tray.
Bake for 1 hour and 15 minutes.-When toasted and tender dump and scrape everything in a pot
-Add the stock
-Add all of the seasonings
-Simmer on medium heat
-Either take the solids out to a blender with some liquid and blend till smooth, or use an emulsion blender.
-Add the cream and bay leafs
-Simmer on medium low for 10 mins.Garnish with a splash of cream on top, cheese, fresh herbs, toasted bread, or even crushed chips. This recipe serves four people, but I have eaten the whole thing in the span of two days! Adding sautéed ground sausage or shredded rotisserie chicken really elevates the recipe!