Roasted Garlic and Butternut Squash Soup

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This soup is great when you want something warm and soothing and hearty.

Don't worry about measurements so much.  Just use as much as you have.  If you have left over potatoes,  carrots,  rutabaga or other starchy root vegetables use them instead or as well.  The important  thing is to roast the vegetables to bring out their flavor.

1-2 bulbs roasted garlic

2 butternut squash,  peeled and cut into large cubes

approximately 5 cups chicken or vegetable stock

approximately 1 cup heavy cream (optional but recommended if you can)

nutmeg if you like it

olive oil

salt and pepper

1 bunch fresh  sage,  chopped

Garnish:  sour cream and Terra Stix (see Trader Joe's)

Preheat oven to 375 degrees.  Place the cubed vegetables on a baking sheet and drizzle with olive oil.  Make sure they are well coated.  Sprinkle with chopped sage,  salt and pepper to taste.  Roast until they are caramelized on the bottom  (about 15 - 20 minutes).   Take veggies out and turn them over.  Return to oven for about 10 more minutes to caramelize the other side.  They should be soft and browned but not burnt.  Remove and let cool.

In a blender,  place  vegetables,  garlic,  about 2 -3 cups of the stock and blend until pureed.  If the mix doesn't move in the blender add more stock until it does.  Once it is pureed,  transfer to a large stock pot and add the rest of the stock.   Cook on medium heat on stove until a light boil.  Reduce heat to low.   Add cream or more stock until you get the consistency you like.  If too thick,   add stock,  cream or even water.  If too thin,  allow to reduce on stove.  Taste and adjust seasoning.

Place desired amount in bowl.  Place dollop of sour cream in center of bowl  and top the sour cream with a handful of terra stix.  Yum!!

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