Sweet Roasted Butternut Squash Soup - cooking recipe

Ingredients

1 butternut squash (2 1/2-3 lbs, peeled, rough chopped and roasted)
1 onion (medium, rough chopped and roasted)
3 leeks (whites roasted, then rough chopped)
1 tablespoon garlic, minced
1 1/2 cups chicken broth (may need more to slightly thin if desired)
12 ounces dark beer (1 bottle, you can use any beer, but I prefer a dark or amber beer)
1 cup heavy cream
12 ounces evaporated milk (approximately 1 1/2 cups)
2 tablespoons sage, fresh and chopped fine
1 tablespoon real maple syrup
1/2 teaspoon ground nutmeg
1 tablespoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
2 tablespoons olive oil (to roast the vegetables)
2 teaspoons kosher salt (to roast the vegetables)
1 teaspoon ground black pepper (to roast the vegetables)
Garnish
crispy maple bacon, chopped and sauteed
swiss cheese or fresh chives, and
1 baguette, toasted and topped with
gruyere or swiss cheese

Preparation

Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.