1Butternut Squash( medium size) cut in half lengthwise, and each half cut in half width-wise
1/2Onioncut in half and peel the skin
3Garlic cloves
Salt and pepper {Season before roasting}
1Tbs.Oil {to rub on vegetables}
2Cups vegetable stock
2Tbs.Butterunsalted
1tsp.Cumin
Pinchof grated Nutmeg
1/2tsp.ground Ginger
1/2CupHeavy Whipped Cream
Salt and pepper to taste
Instructions
Preheat the oven on 400 degrees Fahrenheit
Cut the squash(leave the skin on), peel and cut the onion in half and use 3 garlic cloves; season it with salt and pepper and rub oil all over. For the first 15 minutes let the squash bake on its own, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
Once done, take it out and carefully scrape the tender squash to separate it from the skin. Put it in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined and smooth.
Then melt the butter in the pan and pour the squash mixture in the butter, stir and add cumin, nutmeg, ginger, heavy whipped cream and salt and pepper to taste. Stir!
Once at the boiling point turn off the heat and it's ready for serving.
Recipe Notes
Spices that I used are optional, you may add what you like or have. Heavy whipped cream do give nice creamy texture, but if you are vegan omit or if you are watching your waist line use half and half, it will still give you creaminess.