Butternut Squash Soup

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Directions

Preheat oven to 375.
Prepare your vegetables by peeling squash and carrot. Cut squash in half and remove the seeds from the center ( save and toast if you'd like). Dice up onion, squash, and carrot roughly all the same size for even cooking, and set aside.
In a mixing bowl add squash, carrot, onion, and garlic, then toss in olive oil, salt, pepper, and cinnamon, then place in oven for 30 minutes.
Once vegetables are golden and tender, pull from oven and place in a blender to puree. Start blending and gradually add your veg stock to your desired consistency.
Season to taste, pour into a bowl, and add your favorite fall/winter toppings!