Roasted Butternut Squash soup

We typically enjoy eating out for lunch on the weekends.  Not this today though, since we have almost 2 feet of fresh snow on the ground.  In this area, snow closes everything down, including our favorite lunch spots.  So, lunch in it was.  We had Roasted Butternut Squash soup alongside turkey sandwiches with dijon mustard and field greens on rosemary bread.  It was a great lunch!

Roasted Butternut Squash Soup

1 medium butternut squash, peeled and chopped

3 TBS of olive oil

1 TBS of dried rosemary

salt and pepper

1 medium onion, diced

2 garlic cloves, minced

4 cups of chicken stock (low-sodium if not homemade)

2 TBS of feta cheese

Preheat the oven to 400degrees.  Toss the squash pieces in olive oil (2 TBS), salt, pepper, and rosemary.  Cook until tender and the edges start to caramelized, about 40 minutes.  In food processor, pulse the squash and 1 cup of chicken stock until it reaches a consistency that is just barely chunky.  Heat the remaining TBS of oil in a medium pot, add the onion, garlic and a bit of salt.  Cook for 8-10 minutes until soft and golden.  Add the squash and stock mixture to the pot.  Once everything is incorporated well, add the remaining chicken stock slowly.  Check your seasoning as you may need some more salt and pepper.  Bring to a boil and reduce to simmer for 10-15 minutes.  Garnish with feta cheese.  Enjoy!