Roasted Butternut Squash Soup Recipe

Ingredients

• 3 pounds precut butternut squash ((or about 2 small-medium whole butternut squash, cubed and peeled))
• 2 medium yellow onions, (roughly chopped)
• 2 tablespoons olive oil
• 1 1/2 teaspoon dried rubbed sage
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon unsalted butter (or other cooking fat)
• 2 tablespoons minced garlic ((about 6 cloves))
• 6 cups vegetable or chicken stock
• roasted pepitas, Mexican crema or sour cream, fresh herbs

Directions