Roasted Butternut Squash Soup

Here is the recipe from our Witches Tea today! Thanks for coming and for bringing all the yummy food! It's always good to get together with you guys!!

Roasted Butternut Squash Soup

2 1/2-3 lbs butternut squash, cut into chunks (i just buy it from costco already diced! Much easier!)
1 1/2 cups apple cider (not juice)
1/2 cup brown sugar
2 cinnamon sticks, cut in half crosswise
2 T melted butter
1 cup diced onion
2 T butter
4 cups chicken broth
dash of ground ginger
dash of nutmeg
1/2 cup heavy cream
salt, to taste

In a bowl, mix apple cider, brown sugar, cinnamon sticks and melted butter. Put the squash into a 9x13 pan. Pour mixture over squash. Cover tightly with foil and cook at 450 for 1 hour or until squash is very tender.

Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons of butter. When onion is very tender, add chicken broth; bring to a boil; remove from heat and set aside. When squash is very tender, remove from oven. Remove cinnamon sticks. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender; return to the saucepan. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through.

Makes about 8 cups of soup.