Roasted Butternut Squash soup

 

Boy its been a while since I had time to post a new recipe!  I know I posted a soup last time too but I knew I had not posted in a while and this was just bursting with Fall! So I couldn't help but share it!

Ingrediants:

1 Large onion just cut in half from root to tip, skin remove and root trimmed

5 large cloves of garlic tips trimmed but left in skins

3 small butternut squash cut in half and seeds scooped clean

1 potato (skin on) just sliced in half

2Tbsp of butter

2Tbsp of olive oil

salt and pepper

1 cup of 1/2 and 1/2

few snips of thyme

1 tsp of parsley

pinch of nutmeg

melt butter just slightly and add olive oil. On a large rimmed pan lined with aluminum foil place butternut squash skin side down, garlic cloves, potatoes, onion on cookie sheet. Brush all the veggies with butter/oil mixture and sprinkle with salt and pepper. Cover with aluminum foil. Roast in the oven at 375 for half an hour and then flip the butternut squash  over where the skins are now facing up and roast for another 30-45 minutes. Remove from oven and let cool for awhile.  Once cool place onion in a soup pot and squeeze garlic from its skin into the pot and use a large spoon to spoon out the insides of the potato and the butternut squash. Add your 1/2 and 1/2 and use an immersion blender (or regular blender if you don't have an immersion blender) to turn the soup till smooth. you may need to add more 1/2 and 1/2 to get the right consistency. Warm the soup just till hot while stirring. Toss in your herbs and nutmeg and taste to see if you need more salt and pepper. I had to add salt and a dash of pepper to mine. 

Now everyone know you need a grilled cheese with soup. I used a smoked Gouda and some Camembert cheese to really take it up a notch and it was fantastic. Grilled cheese possibilities are absolutely endless!!!