Butternut Squash Soup

1: Preheat the oven to 400°F.

2: Cut the butternut squash in half and remove the seeds.

3: Place both halves on a baking sheet and drizzle with olive oil, salt, and pepper.

4: For roasted garlic, cut off the top of a whole head of garlic, drizzle with olive oil, wrap in foil, and place on the same baking sheet.

5: Roast the butternut squash and garlic in the oven for 45 minutes, or until fork tender.

6: Once done, peel the skin off the butternut squash and cut it into cubes.

7: In a large pot over low-medium heat, add butter, thyme, rosemary, and sage. Cook for about 1 minute.

8: Add the chopped onion and stir.

9: Add the garlic confit or roasted garlic, and cook for 2-3 minutes.

10: Season with salt and pepper.

11: Add the roasted butternut squash and chicken broth. Simmer on low for about 5-10 minutes.

12: Blend the soup until creamy using an immersion blender or a normal blender.

13: If using a normal blender, add all ingredients until smooth, then return to the pot.

14: Finish off with cream and butter, seasoning with salt and pepper to taste.

15: Garnish with roasted squash seeds, garlic confit oil, a little cream, and sage.

16: Enjoy your soup!