Roasted Butternut Squash Soup
2 to 3 pound butternut squash
4 tablespoons butter or olive oil, divided
Salt and pepper
2 sprigs fresh rosemary (optional)
1 large onion, chopped
2 cloves garlic, minced cloves
4 to 6 cups chicken or vegetable stock
1 cup heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cinnamon
Toasted pumpkin seeds (optional)
Preheat the oven to 400°F. Cover a baking sheet with foil and coat lightly with nonstick spray.
Cut the squash in half lengthwise and remove the seeds. Place each piece cut side up on baking sheet. If using butter, melt 2 tablespoons and drizzle butter or oil over each half. Season squash with salt and pepper. Top each with rosemary sprigs and roast the squash in the oven for 30 to 60 minutes or until tender. Let cool slightly.
While squash is roasting, put another 2 tablespoons of butter or olive oil in a large soup pot. Add onions and sauté until soft. Add garlic and cook another 30 seconds stirring constantly. Remove squash from its shell and add to the pot. Discard rosemary sprigs. Add 4 cups stock and bring to a boil. Turn down heat and simmer for 10 to 15 minutes.
Use an immersion blender to puree. You can also let cool a bit and blend mixture in the blender in batches and then return to pot. Add heavy cream, nutmeg, allspice and cinnamon. Heat to warm. If soup is too thick, add more stock. Taste to see if more salt and pepper is needed. Serve in bowls with a few pumpkin seeds on top.