Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Salt and pepper
3 cups chicken, beef or vegetable stock
½ cup cream, optional

Preheat the oven to 400 degrees F.

Place squash on a baking sheet and season with salt and pepper. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot. Add broth and bring to a simmer. Puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt and pepper. Add cream if desired and serve.

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