Roasted Butternut Squash Soup

4 cups cubed, peeled butternut squash
1 large onion sliced
1 head garlic
1 turnip
2 carrots diced
2 stalks celery diced
Extra virgin olive oil
2 cups chicken stock
2 cups heavy cream
Salt and pepper to taste



Place squash, onion, garlic, turnip, carrots, and celery on a baking sheet and drizzle with olive oil. Salt and pepper and bake in the oven for 30 minutes. Bring the chicken stock to a boil. Once the vegetables have baked, add them to the boiling stock. Puree ingredients. Stir in cream. Salt and pepper to tast.
Do not boil after adding the cream or it will separate.

Sister Marilyn Grunig - Stake RS president