Roasted Butternut Squash Soup

It finally feels like Fall! The cool air and chilly breeze inspired me to make one of my favorite simple Fall recipes: Roasted Butternut Squash Soup!

Here's how I did it:

Start by peeling the squash (two of them) and cutting them into chunks.

Place them on a cookie sheet and coat them with olive oil, salt and pepper.

Put them in the oven at 350 degrees and cook until they were very soft and have caramelized (browned) around the edges (about 45 mins-1 hour).

Place the roasted chunks in a pot and fill the pot up with two cups of stock or water.

Use a hand blender to blend the squash to a smooth puree, adding more stock as you go.

Once the soup is smooth and the right consistency for you, just add 1 tsp of cinnamon warm it up and serve!

(This goes great with some rustic bread chunks)

xo, Christine