Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

2 tbsp butter or olive oil ( I used olive oil )
1 1/2 cups chopped yellow onion
1/4 tsp salt
1/8 tsp of crushed black pepper
3 lb roasted butternut squash
1/8 tsp ground cinnamon
6 cups vegetable or chicken stock ( I use vegetable stock )
Shredded Apple Smoke Cheddar Cheese for garnish ( optional )
Fresh Sage for garnish ( optional )

Preheat the oven to 425 and spray a baking sheet with cooking spray.

Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. Season with salt, pepper and cinnamon. Then drizzle with 1 tablespoon of the olive oil and toss.
Bake for 40 minutes, while your Butternut Squash is baking start your other ingredients.

Melt the butter/ olive oil in a soup pot/ Dutch oven over medium heat, add the onions, salt, and pepper, cook for 10 minutes, until the onions are soft.
Add the roasted butternut squash cubed and cinnamon, stir for 2 minutes, until the cinnamon smells fragrant.
Add your stock, bring to a boil over high heat, then reduce and simmer. Cook for 2 minutes at a simmer.
Puree the soup, using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
Taste the soup, and see if it needs more seasoning. ( sometimes a little extra crushed black pepper is
Garnish with your cheese and some Sage optional and Enjoy!

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