Roasted Butternut Squash Soup
with Sour Cream and Green Onions
2 to 3 pounds squash (butternut or your favorite winter squash), peeled and seeded
2 tablespoons unsalted butter
1 medium onion or 2-3 leeks, quartered
3 cloves of garlic, whole cloves skinned
1/2 bunch green onions, chopped
6 cups chicken stock
4 Tbs. sour cream
salt and pepper to taste
  1.
    Preheat oven to 400º
  2. Cut squash into chunks.
  3. Roast squash with butter, onion or leeks and garlic in a roasting pan for 25-30 minutes or until tender
  4. Place squash chunks with chicken stock in a blender and puree.
  5. Return blended squash to pot. Stir and season with salt, and pepper.
  6. Top with a dab of sour cream and a pinch of green onions.
  7. Serve.