Roasted Butternut Squash Soup

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   1. Preheat oven to 375u00b0F.

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   2. Cut the butternut squash in half and scoop out the seeds. Discard the seeds.

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   3. Place the squash cut side up on a sheet pan. Drizzle a little olive oil over each squash half, season with salt and pepper. Add 1 cup of water into the bottom of the pan. Put into the hot oven.

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   4. Toss the diced sweet potato and parsnips with about 1 tablespoon of olive oil, salt and pepper.

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   5. After the squash has been in the oven for about 20 minutes, remove it from the oven. Add the sweet potatoes and parsnips to the sheet pan in a single layer. Return the pan of vegetables to the oven to roast for about 25 minutes more, until the vegetables are tender.

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   6. When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl and reserve it for later.

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   7. Score and scoop the flesh of the butternut squash from the skin, set to the side. Discard the skin.

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   8. In a Dutch oven, over medium heat, sweat the onions and garlic in the remaining 1 tablespoon of olive oil.

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   9. When the onions are translucent, add the cumin, cayenne, dry mustard, allspice and cloves to the pan. Cook and stir for 2 or 3 minutes.

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    10. Add the roasted vegetables to the Dutch oven. Pour the reserved liquid from the squash into the pan, as well as the stock and remaining 1 cup of water.

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    11. Taste for seasoning and add salt and pepper as needed.

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    12. Simmer for about 20 minutes.

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    13. Puree the soup with either a handheld immersion blender, or pour the soup into a regular blender.

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    14. If desired, add the heavy cream to the soup (see note below). Or to be fancy, drip a couple of teaspoons of cream into each bowl of soup.

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    Note: This soup can be frozen for up to 2 months; just don't add the heavy cream.

* Per serving · 4 servings · Values may vary.