need a dinner idea? how about creamy butternut squash soup?!

this soup is truly divine.  it's rich, and creamy, and surprisingly healthy, too!  if you love a good butternut squash soup, this recipe can't be beat.  and, it's the perfect winter meal for a cozy evening by the fire. 

picture credit {here}

1 butternut squash (2 lbs), seeded and chopped into 1 inch cubes
1 vidalia onion, peeled and quartered
2 carrots, quartered
1 tablespoon olive oil, plus extra for brushing
1 whole garlic bulb
3 cups vegetable stock
1 teaspoon curry powder
1/4 cup cream sherry
1 tablespoon packed light brown sugar
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh oregano (or 1/2 teaspoon dry)
1/8 teaspoon ground cinnamon
1/2 cup milk or half & half
salt to taste

View full recipe

1. preheat oven to 350 degrees. line a baking sheet with foil. place vegetables on baking sheet and brush with oil. trim off top of garlic bulb, brush lightly with olive oil, wrap with foil and place on baking sheet with vegetables.

2. roast vegetables in the center of the oven for about 40 minutes or until they are very tender. set aside to cool.

3. after they've cooled - squeeze the garlic cloves out of their skins; scrape the flesh from the squash and remove outer layer of onion. add half of the garlic, squash, onion, and carrots to the food processor. add 1 cup of the vegetable stock and purée until smooth; repeat two more times until all veggies and stock are combined.

enjoy it with some warm, fresh baked bread, and you're all set!

bon appetit!