Roasted Butternut Squash Soup

Roasted butternut squash soup is soup-er tasty and soup-er satisfying. It pairs well with grilled cheese sandwiches and is a snap to make!

• 3 pound butternut squash
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, minced
• 1/4 teaspoon pumpkin pie spice
• 3-4 cups chicken or vegetable stock
• 1 tablespoons olive oil

1. Preheat oven to 425º.
2. Cut butternut squash in half vertically, and scoop out the seeds. Place on a parchment line baking sheet. Drizzle each half with a teaspoon of olive oil and season with salt and pepper. Place cut side down on parchment and roast for 45 to 50 minutes until soft.
3. Let it cool enough to handle, then spoon out the flesh into a bowl.
4. Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add the onions and salt and cook for 4 to 5 minutes until translucent, and add the garlic stirring frequently for an additional minute. Add the squash, stock, pumpkin pie spice, and pepper to the stockpot – let simmer for 15 to 20 minutes.
5. Pour into a blender, remove the cap on the lid and cover the hole with a paper towel. Blend until smooth. If necessary, add more salt and pepper to taste.