Butternut Squash Soup - cooking recipe

Ingredients

1 large butternut squash, halved
3 Tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 Tbsp sugar
3 Tbsp olive oil
1 onion chopped
2 Idaho potatoes, peeled and chopped into large pieces
8 c chicken stock (or water + bouillon cubes)
1/4 c heavy cream (optional)
salt and white pepper to taste

Preparation

In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind.
In a soup pot, heat olive oil and saute onions.
When translucent, add potatoes and squash flesh.
Cover with chicken stock and simmer until potatoes are soft.
Remove from heat and puree with stick blender or in an upright blender.
Return to soup pot and add heavy cream.
Season to taste.
Enjoy!