Butternut Squash Soup

1 Butternut Squash cut and cleaned, then drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Cook face down for 1 hour at 425 degrees.

While that is cooking prepare the following:

1. 1 shallot chopped
2. 4 pieces of chopped garlic
3. Sautee in a pot with olive oil then add
4. 3 cups vegetable or chicken broth
5. Once the Butternut Squash is done – scoop out the inside and put into the broth mixture. Use an immersion blender to puree then Season with Salt, Nutmeg and Fresh Ground Black Pepper.