Roasted Butternut Squash Soup

Step 1: Seed and peel squash; cut into 1 inch cubes. Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam).

Step 2: Put the cloves of garlic in foil with the squash in oven on cookie sheet. Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes. You could throw in freezer and cook in crock pot later (I did a couple squash at same time).

Step 3: Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil.

Step 4: Add turmeric, chili flakes, pepper, and pinch of cinnamon. Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crock pot here is where you put everything in and cook it down.

Step 5: Add garlic and squash; the peel will come off when you are cooking and you have strain it out.

Step 6: Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.

Step 7: Add parsley and cilantro if you like the stuff.

Step 8: When potato is soft (40 minutes) or shorter time if potatoes are cut finer.

Step 9: Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.

Step 10: FOR GARNISH: Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY. Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.