Roasted Butternut Squash Soup
I made a butternut squash soup from an old family recipe

Ingredients:
1 Butternut squash
Vegetable oil
1 head of Garlic
1 Onion
1 tbsp butter
900ml Chicken stock
1 cup cream
1/4 tsp salt/pepper
1/5 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp curry power
1 tsp cumin powder



Directions:
Cut squash lengthwise and remove the seeds.
Brush with oil on face of squash and roast face up (in greased pan) for one hour at 350 degrees with a head of garlic in the pan.
Finely chop onions and saute in butter.
Remove skin from roasted squash.
Add roasted squash, garlic, spices and chicken stock then blend.
Add maple syrup
Add cream and enjoy.

*Half can be frozen before cream is added and kept for later