Roasted garlic butternut squash soup

I think I enjoy making soup more then many other foods. I think they are seriously underrated. Quantities don't really have to be perfect and I love that kind of cooking. It feels almost rustic in a way. There is something so comforting about it, especially in the winter or a rainy day. This is one of my favorites. Roasting the garlic with the squash creates a whole new depth of flavour to this soup that just can't be achieved any other way. I love to make a big pot so I always have lots of leftovers.

Directions

Preheat your oven to 350 degrees. Slice your butternut squash in half and drizzle with olive oil and salt and pepper. Roast it in the oven with a few whole cloves of garlic thrown in as well (don't bother peeling them). Set your timer for 45 minutes.

While that's cooking heat a large stock pot on the stove on medium and add a few glugs of olive oil. When oil is shimmery saute an onion, a few stalks of celery and a couple carrots all roughly chopped. Add a bay leaf or two, a few sprigs of fresh thyme, chopped or 1/2 tsp or so of dried thyme, and a pinch of cinnamon and ginger to taste. When vegetables are soft add enough organic chicken or vegetable broth to just cover veggies. Simmer until the squash is done.

Remove the bay leafs and scrape all the squash meat (not the seeds or stringy bits) into the pot and squeeze the garlic out of the skin into the pot. Blend the whole works in a blender (be careful it's hot!) on high speed for about 3 minutes. Transfer back to pot and add salt and pepper to taste.

Garnish with sour cream if you like or you can even try some homemade croutons. Not those tiny, halitosis inducing store bought ones please!