Roasted Butternut Squash Soup

Ever since Jeff and I went to a food demonstration dinner and watched the chef make butternut squash soup, we have been wanting to try it.  After looking at some recipes, we came up with a soup that is so good, we just want to keep eating it!

What you will need...

• olive oil
• salt and pepper
• 2 large butternut squash, peeled and cut into cubes
• 2 small onions, peeled and cut in half
• 1 head of garlic, crushed and separated but don't take off the skin
• 1 whole chicken, cooked 8 hours in crockpot (seasoned with 1 tsp nutmeg, 1 tsp thyme, 1 tsp rosemary, salt and pepper, 2 whole garlic cloves to cook), pulled
• 1 box plus crockpot chicken stock
• 3 tbsps butter
• 3 tsps thyme
• 3 tsps rosemary
• 1 tsp nutmeg

Before you got to work, put the chicken in the crockpot along with 1 tsp nutmeg, 1 tsp thyme, 1 tsp rosemary, salt and pepper, and 2 whole garlic cloves.  When you get home, pull the chicken, strain the liquid from the crockpot, and put the stock and pulled chicken back into the crockpot on warm. 
Preheat your oven to 475*.  Cut, peel, and cube the squash.  Peel and cut the onions in half.  Separate the garlic clove, but leave the peel on the individual pieces.  Put squash, onion, and garlic on a jelly roll pan lined with foil.  Brush with olive oil and sprinkle with salt and pepper.  Roast for about 25 minutes or until squash is soft.  While the veggies are roasting, bring 1 box of stock, 3 tbsps of butter, and seasonings to a simmer.  When the veggies are done, add them to the pot (now you can take the peel off the garlic).  Bring all to a simmer.  Remove from the stove and put into a blender.  Puree the soup, and then return it to the pot.  Add the pulled chicken and stock from the crockpot.  Stir and add salt and pepper, a splash of olive oil, stir, and enjoy...YUM-OLA!

Sides to think about...this soup is way filling, so some greens on the side are plenty.

How many people can eat...should make 8 to 10 good size bowls of soup.