Butternut Squash Soup

Nothing says Fall like a bowl of butternut squash soup. Tonight we are eating this for supper alongside rosemary ciabatta bread and cheese.

Ingredients:

8 cups butternut squash, chopped into 1 inch cubes

1 onion, chopped into 1 inch cubes

8 cups 2% milk

14 ounces chicken broth

olive oil

salt & pepper

fresh sage

Preheat oven to 400 degrees. Toss the squash, onion, and a few fresh sage leaves (stems removed) in olive oil, salt, and pepper. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread the veggies out on the baking sheet and roast for 45 minutes, or until the squash is soft. In batches, blend the squash mixture with milk and chicken broth. Move to a large pot and heat gently until all the flavors have combined. Garnish with toasted almonds. Enjoy!