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Over the years I have tried many versions of Butternut Squash Soup, but have found this one to be one of the tastiest and easiest.  It’s a great soup to serve if you have vegetarians coming over for dinner or if you are a vegetarian yourself.  I suggest serving it with a nice salad and a hunk of bread.

Roasted Butternut Squash Soup

• 1 medium butternut squash (about 2 - 2 1/2 lbs.)
• 1 medium onion chopped
• 1-2 cloves of garlic
• 2 Tbls. olive oil
• 4 cups low-sodium veggie broth
• salt and pepper to taste

Cut the squash in half lengthwise.  Clean out the seeds.  Using a pastry brush spread the cut sides with olive oil, sprinkle with salt and pepper.  Place the cut sides down on baking sheet that has been spayed with nonstick cooking spray.  Take the 1-2 cloves of garlic in skins and drizzle with olive oil - wrap in aluminum foil and place of baking sheet with squash.  You will want to remove the garlic when it is tender, check in on it after 20 minutes.  Bake the squash at 400° for 40-50 minutes or until tender.  Place the squash off to the side to cool.  In medium saucepan place 2 Tbls. olive oil and onion, cook over medium heat.  Cook until onion is tender, browning on the onions is okay, it will only add flavor to the finished soup.  Add veggie broth and simmer for 5 - 10 minutes.  Remove the squash from the skins.  Put squash (flesh) and garlic (skins removed) in the pan with onions and veggie stock.  Using an immersion blender or regular blender, puree until smooth.  If consistency is still thick add a little bit of water to thin, until you reach your desired consistency.   Add salt and pepper to taste.  If necessary reheat over medium heat.