Step 1

Heat oven to 400 degrees F.  On a large Sheetpan, toss together butternut squash, garlic, onion, olive oil, salt and pepper.  Roast until butternut squash is tender and caramelized, 45-50 mins.

Step 2

Add the roasted squash, garlic and onion to a large pot with the stock.  Bring to a boil and cook for a few minutes.  Pour the soup into a blender and blend until smooth.  Or use an immersion blender.  Pour back into the pot when ready to eat and heat up.