Roasted Butternut Squash Soup

• 1 clove garlic
• 2 shallots large, or 1 medium onion, chopped (about 1 cup)
• 1 butternut squash medium, peeled, seeded and cut into chunks (about 5 cups)
• 2 yukon gold potatoes
• 2 tablespoons olive oil
• 2 knorr homestyle stock - chicken tubs
• 6 cups water
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground ginger
• relish fig, optional

1. Preheat oven to 450u0b0.
2. Toss squash, potatoes, shallots, garlic and olive oil in small roasting pan. Roast, stirring once, 35 minutes or until vegetables are tender and just starting to brown.
3. Bring water, Knorr(R) Homestyle Stock - Chicken, roasted vegetables, thyme and ginger to a boil over high heat in 5-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
4. Process soup, in batches, in blender until desired smoothness.
5. Serve in individual bowls and garnish with Fig Relish*.

clove garlic, shallots, butternut, gold potatoes, olive oil, knorr, water, thyme, ground ginger, relish fig

Taken from www.yummly.com/recipe/Roasted-butternut-squash-soup-297513 (may not work)