Roasted Butternut Soup

Colorful warm squash soup would be heartening on a cold winter night. I love using various colorful vegetables in fall. Butternut squash soup is a favorite Thanksgiving food in my house.

Ingredients:
1 butternut squash
cooking spray
1 T olive oil
11/2 C chopped onion
3 garlic cloves, minced
6 C stock or water
2 C coarsely chopped peeled potatoes
2 t chopped fresh sage
salt to taste
1/4 t freshly ground black pepper
1 bay leaf

Method:
1. Preheat oven to 400 F
Cut squash in half lengthwise; discard the seeds. Place the squash, cut side down, on a baking sheet coated with cooking spray. Bake at 400 F for 30 minutes or until tender. Cool. Discard peel; mash pulp.
2. Heat oil in a large pan over medium high heat. Add onion; saute 4 minutes. Add garlic; saute for a minute, stirring constantly.
3. Add stock or water and the remaining ingredients. Bring to a boil.
4. Reduce heat, and simmer 45 minutes or until potato is tender. Let stand for 10 minutes. Discard bay leaf. Blend with emulsifying blender. Serve warm with bread.