Roasted Butternut Squash Soup

Meg, here is your recipe... finally! This is a delicious, hearty butternut squash soup recipe. It took some time making my ideal recipe, but here it is. And sorry for some things being vague, I'm not sure the exact amounts on certain ingredients... I just prepare it until it is the flavor I like.

1 small onion, diced

2-3 cloves garlic, chopped

6 cups of butternut squash, chopped into chunks (I do about 1 1/2 or 2 butternut squash)

Melted butter for brushing

Kosher Salt

White pepper

3-4 cups of chicken stock (for your desired consisentency)

4 Tbsp. honey

2-3 teaspoons of minced ginger

4 ounces of heavy cream

1/4 tsp. nutmeg

Preheat oven to 400 or 425 degrees.

Placed diced onion, garlic, and butternut squash on a large baking sheet. Brush with a fair amount of butter, sprinkle with kosher salt and a little bit of white pepper. Roast in the oven until the squash is nice and soft and smells strong.

Dump the roasted squash/onion combo in a soup pot. Add the chicken stock (preferably homemade tastes best), honey, and ginger. Simmer for 15-20 minutes. Puree in blender for best results, but stick blender works well too. Stir in the heavy cream, season with salt, pepper, and nutmeg to your taste buds =).

It is very tasty as is or with homemade croutons on top.