4 cups butternut squash, peeled and chopped into 1 inch cubes

2 onions, cut in quarters

olive oil

salt

pepper

4-5 cups hot chicken stock

1/2 cup cream

chopped scallions for garnish

This is super easy, super delicious, and super… kinda healthy! Very filling so great for a lunch or even dinner. The first thing you want to do is preheat your oven to 425*F. Peel the butternut squash with a sharp vegetable peeler and cut the butternut squash up. I like to cut off the top, then the bottom, and also cut off the fat part of the squash where the seeds are. Cut the bottom in half and scrape out the seeds and continue cutting up the squash. Put the chopped squash and the chopped onion on a sheet pan and drizzle with olive oil and sprinkle heavily with salt and pepper. You want the roasted veggies to get a lot of flavor. Mix together so everything is covered and pop in the oven. Let cook for about 35-40 minutes or until the squash is very cooked. When the squash and onion is roasted to perfection, put all the goodness into your blender or food processor. Along with the vegetables, add a couple ladles of hot chicken stock and blend together until smooth. Put into a pan over medium high heat and keep adding ladles of hot chicken stock until you’ve reached the consistency that you like. When you’re done with the chicken stock finish it off with the cream. Mix it together and you’re ready to serve! Add some chopped scallion on top and you have the perfect soup. Enjoy!