Roasted Butternut Squash Soup

Instructions

1. Preheat oven to 425 F.

2. Cover rimmed baking sheets with either parchment or foil.

3. Place butternut squash pieces onto baking sheets and toss with olive oil; add garlic cloves and onion pieces.

4. Roast for about 45 minutes, until fork tender.

5. Remove from oven; let cool on rack.

6. Place roasted ingredients in blender and add stock 1 cup at a time until blended to desired consistency.

7. Cool as desired, and top with a swirl of crème fresh and herbs of choice.