1 1/2 pound butternut squash, peeled, halved, seeds removed and cut into chunks
1 brown onion, peeled and cut into wedges
3 cloves of garlic
1/4 cup honey
Kosher salt and freshly cracked black pepper
4 cups vegetable stock
1 cup heavy cream
Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat. Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.