Roasted Butternut Squash And Carrot Soup

• 2 1/2 cups Butternut Squash, peeled and diced
• 1 1/2 cups Carrots, diced
• 1 head Garlic
• 1 tablespoon Olive oil
• 2 cups Chicken Stock
• 1/2 cup Almond Milk or Cream of choice (optional)
• 1 teaspoon Salt and Pepper

1. Heat oven to 375 degrees F. Line baking sheet with aluminum foil or parchment paper.
2. Dice carrots and butternut squash making sure they are about the same size. Trim the top of the head of garlic to expose the tops of the cloves.
3. Wrap the garlic in aluminum foil and drizzle with oil over the surface of the garlic and the butternut squash and carrots. Sprinkle salt over the vegetables. Roast garlic, squash and carrots for about 30-45 minutes until soft and caramelized.
4. Remove and allow to cool.
5. Place roasted carrots, butternut squash and garlic into blender. Process for 3-4 minutes while adding chicken stock. Adjust the amount of stock used depending on thickness of the soup. The soup should be smooth consistency. Add almond milk or cream for a creamier richer flavor. Whatever you prefer :)

butternut, carrots, garlic, olive oil, chicken, almond milk, salt

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-and-carrot-soup-5877b5b82ee1d51f66403602 (may not work)