Butternut Squash Soup

Ingredients:
- 1 large butternut squash, halved
- 3 Tbsp butter
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 Tbsp sugar
- 3 Tbsp olive oil
- 1 onion chopped
- 2 Idaho potatoes, peeled and chopped into large pieces
- 8 c chicken stock (or water + bouillon cubes)
- 1/4 c heavy cream (optional)
- salt and white pepper to taste

Directions:
- In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind.
- In a soup pot, heat olive oil and saute onions.
- When translucent, add potatoes and squash flesh.
- Cover with chicken stock and simmer until potatoes are soft.
- Remove from heat and puree with stick blender or in an upright blender.
- Return to soup pot and add heavy cream.
- Season to taste.
- Enjoy!