1 onion roughly chopped
1 buttercup squash cut into pieces (you can leave the skin on, we'll skin it later. If you are using butternut squash, don't skin it. You can blend it with the skin for vitamins!)
1 sweet potato, sliced (you can keep the skin-on here too)
drizzle olive oil (regular, not extra virgin)
Hot stock (vegetable or chicken work best)
Preheat oven at 375F.
Spread the onion pieces, squash, & sweet potato slices evenly over a baking sheet.
Drizzle with a bit of olive oil and season with cinnamon and salt.
Bake for 1 hr.
Once the vegetables are out of the oven, bring your stock to a simmer.
Skin your squash, it should be able to be scooped out very easily now.
Put the vegetables in the blender with a few ladles of stock and blend. You may have to do this in increments depending on how many vegetables you used or if you doubled the recipe.
Pour the blended soup into a pot.
You can turn the heat on low, and ladle in as much broth as you need in the soup to make it less thick. If you like a thick soup you can eat as it is.
Check for seasoning, and you can serve this as is or with a splash of double cream.
I hope you enjoy.
Until next time,