Butternut Squash Soup

After attending the Startford Garlic Festival on the weekend and seeing a presentation where Christine Gingerich through together a Butternut Squash soup so quickly I knew I had to try and make my own. Spoiler - It was super easy!

Ingredients:
1 - Butternut Squash
2 - Cups of Carrots
1/2 - Large Onion (or 1 Medium Onion)
1 - Orange Pepper (or Red)
3 - Cloves of Garlic
1 - Tsp Cinnamon
Salt and Pepper
Olive Oil
1 - Cup of Chicken Stock
1 - Cup whipping Cream

Directions:
Preheat the oven to 400 degrees.
Cut the ends off the Butternut squash and discard them.

Chop the Butternut squash into slices.

Clean out all the seeds and discard.

Chop again into smaller chunks and put it into a roasting pan. Leave the skin on as I'm told that it has extra fiber in it.

Chop up the pepper and add to the roasting pan.

Chop up the onion and add to the roasting pan.

Chop up the carrots and add to the roasting pan.

Chop up the garlic and add to the roasting pan.

Drizzle olive oil over the everything, add some salt and pepper then mix together. Roast in the oven at 400 degrees for 1 hour 20 minutes.

Sprinkle the cinnamon over everything and mix again.

Put half the mixture into a blender, add 1/2 Cup of Chicken stock and 1/2 Cup of whipping cream.

Blend together. You may need to add more chicken stock to get the correct consistency that you are looking for. Repeat with the second portion

Pour both portions into the same blow and mix well. Taste and add additional salt and pepper as needed.

Ladle into a bowl and serve with a baguette or fresh bread.