Butternut Squash Soup

I truly love the fall season the weather, the leaves and the seasons available produce. Especially the different varieties of squash. Some of my favorite soups are fall soups. As you can tell by my recipe list I love making soups probably one of the reasons I love this season just so that I can make soups! We did eat a lot of soups growing up there were a lot of mouths to feed on a struggling immigrants budget.  My mom could take anything and make a delicious healthy meal. Here I show you a very easy and fulfilling tasty Butternut Squash soup.

Ingredients

I medium sized butternut squash or

4 pkgs frozen cubed butternut squash

1/4 cup olive or coconut oil (melted)

Sea salt sprinkled

Black pepper sprinkled

Granulated garlic sprinkled 

Onion powder sprinkled

Rosemary lightly sprinkled

4 cups stock chicken or vegetable 

1/4 cup half and half

Place squash on baking sheet sprinkle your spices and drizzle with oil. Roast in oven set at 375 for 20 minutes if using frozen, if using fresh 40 min or until it is soft and pierce able with a fork.

Remove and place in a pot add 4 cups of  stock, bring to a boil, next with an immersion blender, or place in a blender and blend until smooth. If you are using a blender place back in pot.

Season to taste (salt/pepper). Now mix in half and half.  

My garnish was caramelized onions (optional)

Enjoy!

Buon Appetito 

Lucia