Butternut Squash Soup/ Roasted Butternut Squash

1 butternut squash (tan skin, pear shaped squash)
3 TBS Olive Oil
1 TBS Coarse Sea Salt
2 tsp Coarse Black Pepper
3-4 Cloves of Garlic
1-2 inches of fresh ginger (optional)
1/2 cup heavy cream (optional)
1 box or 3 cups of Chicken or Vegetable Stock

Heat oven to 350 degrees.

Peel the entire squash. Cut in half and remove the seeds and pulp with a spoon.
Dice into 1 inch cubes. Place the cubes on a large baking sheet with sides or a roasting pan.
Cut Garlic into rough chunks and mix in with cubed squash. Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 40-45 minutes.

When the squash is fork tender, remove from the oven and place in a sauce pan/soup pot on the stove. Add 1-2 cups of chicken stock and grated fresh ginger. Blend with an immersion hand blender in the pot or blend the mixture in a blender or food processor. Blend until pureed.
Add salt and pepper to taste if needed. Blend in the rest of stock until the soup is the desired consistency. To make the soup creamier, mix in 1/2 cup of heavy cream and blend again.

Serve with toasted pine nuts or walnuts. Sprinkle with cinnamon.

Enjoy!