Roasted Butternut Squash Soup

I tend to try new recipes for the first time when having guests over. Maybe it's not the best idea, but it has yet to go horribly wrong. On occasion it doesn't go quite as planned, but my hubby has a great palate and creative solutions to help save the day. In fact, sometimes, his ideas end up being even better than the original! Luckily, this time, all I needed was his taste buds to help me out.

So, silly me didn't know that the hollow section of a butternut squash was so small. I thought it was hollow all the through the skinny part too and bought way too many for the soup. Do you have any great ideas for my extra squash?

Silly me also didn't know how difficult they were to peel and chop, but I got through it with some help from my brother-in-law, thanks Alvin! I have since done it on my own with the extra squash I bought. They're tough little guys!

Ingredients:

• Butternut squash
• Chicken stock
• Cream
• Salt
• Pepper
• Cinnamon
  
• Nutmeg

Method:

• Peel, seed, and cut the squash into bite-size cubes. Toss it in some olive oil and sprinkle with salt and pepper. Put it in a roasting pan and roast at 350 degrees until the squash is tender (about 30-45 minutes).

• Put the squash in a large pot and pour in the chicken stock until the squash is barely covered. Bring it to a simmer.
• Blend the soup until smooth and creamy. Be careful, it is very hot and can splatter easily.
• Add cream to the soup and stir until it has reached the desired consistency.
  
• Add cinnamon, nutmeg, salt and pepper to taste.
• Serve with croutons, bacon bits, a few sprigs of fresh herbs or just enjoy it on it's own!