roasted butternut squash soup {recipe}

Oh, the flavors of fall. I think of roasted squashes made into soups and hearty stews. Sometimes, I wonder how my skin doesn't turn orange between October and December because of the many orange veggies ((sweet potatoes, carrots, butternut squash and pumpkin)) I consume in that time. 

This soup is the prefect blend of hearty autumn goodness and the sweet roasted flavors of the season. My husband created it on a whim last week and I've wished there was more ever since. It was flavorful  yet didn't make me feel uncomfortably full as soups often do.

ingredients
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic
1 large butternut squash, peeled and cubed
2 cups milk ((used 2%))
3-4 cup vegetable stock
grated cheddar cheese + red pepper  ((as desired)) flakes for garnish/flavor

directions
>>> roast butternut squash  in preheated oven at 400 degrees Fahrenheit for 40 min ((or until soft and slightly caramelized on the outside))
>>> puree butternut squash using blender in batches with milk
>>> in large stock pot, combine coconut oil and onion. cook until translucent.
>>> add garlic to stock pot and cook until fragrant
>>> pour broth to stock pot and heat through
>>> add butternut squash puree to broth mixture and combine to heat thoroughly
>>> garnish with grated sharp cheddar and red pepper flakes ((or whatever you prefer))

yields: 4 hearty servings