Roasted Butternut Squash Soup

• 3 cups Cubed Butternut Squash
• Extra Virgin Olive Oil, Enough To Drizzle Over The Squash
• Nutmeg, Salt And Pepper, For Sprinkling Over The Squash
• 1 Tablespoon Olive Oil
• 1 Small Onion, Chopped
• 2 cloves Garlic, Grated
• 1 Bay Leaf
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Tarragon
• 1 teaspoon Dried Thyme
• 30 ounces, fluid Vegetable Broth (or Chicken Broth)
• Hot Sauce, Optional
• Grated Pecorino Romano Or Parmesan Cheese (optional)

1. Preheat oven to 450u0b0F.
2. Place cubed squash on a rimmed baking sheet, drizzle with extra virgin olive oil, sprinkle with nutmeg, salt and pepper, and toss to coat. Roast at 450u0b0F for 30 minutes or until soft. Then remove it from the oven and set aside for a moment.
3. Add a tablespoon of olive oil into a stock pot and heat over medium-high. Add onion and garlic and heat until translucent (about 3 minutes).
4. Add the squash, bay leaf, and dried spices to the pan and smash together with a potato masher.
5. Pour in the vegetable broth and smash until combined. Simmer for about 10 minutes, stirring occasionally.
6. If desired puree with an immersion blender or transfer to a regular blender and puree in small batches. Soup can also be served as is.
7. Serve, garnishing with hot sauce and cheese if desired.

extra virgin, nutmeg, olive oil, onion, garlic, bay leaf, parsley, tarragon, thyme, vegetable broth, hot sauce, parmesan cheese

Taken from tastykitchen.com/recipes/soups/roasted-butternut-squash-soup-9/ (may not work)