Roasted Butternut Squash and Garlic Soup

This soup is easy to make and is a fantastic seasonal Fall dish:

Recipe feeds around six:
1 small to medium sized butternut squash peeled and seeded and cut into cubes or wedges
6 cloves of garlic, peeled
16 oz cream
4 cups vegetable or chicken stock
A few good pinches salt and pepper
About two tablespoons olive oil
1 tablespoon butter
Mirepoix:
     1 carrot, chopped
     1 small red onion, chopped
     2 stalks of celery, chopped

I make this soup with cream but you don't have to.  Heat your oven to 350* then get a nice heavy baking pan or sheet pan, spread the butternut squash and garlic out on the pan, and coat with olive oil, then season with salt and pepper.  Don't skimp on the seasoning!  Then place in the oven for about 45 minutes.  What you're going to want to end up with is nice color on the squash but not burned.  The garlic will cook quicker, so you will have to take it out before the squash so you don't end up with a burned mess.

While the squash is cooking, heat a saute pan up over medium high heat and add butter.  Spread out chopped mirepoix on a cutting board and chop it all together a little bit more -- this will combine the flavors.  When the pan is hot and butter foaming, add the mirepoix and some salt and pepper, be generous with the seasoning!  You don't want to brown it so stir or shake the pan a lot, and just cook until soft.

When everything is cooked, place all the cooked food and stock in a blender and puree.  You don't have to add all the stock, or you can add more, it's up to you on the consistency you want to end up with.  When you have a nice puree place the mixture in a pan over medium low heat.  When it's warm enough add the cream, turn heat to low and stir until warm.  Ladle into a bowl and garnish with a drizzle of creme fraiche, and add chives or tarragon.

Bon Appetit!