Roasted Squash Soup Recipe

Ingredients

1 cup butter

1 large finely chopped onion

4 chopped garlic cloves

Three 14 oz cans of chicken broth

4 cups roasted butternut squash

4 cups roasted acorn squash

1 tsp minced fresh thyme

1 tsp fresh sage

1 cup whipping cream

2 tsp sugar

Preparation

Melt butter in a large pot and saute onion and garlic until tender. Add squash and herbs; bring to a boil. Reduce heat, cover and simmer about 20 minutes. Puree soup in blender and return to pot.

Add cream sugar; bring to a simmer. Add salt and pepper to taste.