Directions

• Step 1 Preheat oven to 400F.
• Step 2 Slice squash in half lengthwise.
• Step 3 Remove the seeds.
• Step 4 Season the squash with salt and pepper.
• Step 5 Drizzle each with 1 tablespoon olive oil and rub oil to coat the squash.
• Step 6 Put the squash face down on a baking sheet and bake for 45 minutes. Let cool.
• Step 7 Scoop out the baked squash flesh. Set aside.
• Step 8 Slice the onion, mince the garlic.
• Step 9 Heat the remaining olive oil in a soup pot on medium heat.
• Step 10 Add the onion. Saute until tender, season with salt and pepper, 15 to 20 minutes.
• Step 11 Add garlic and sauté for 1 minute.
• Step 12 Combine this soup pot sauteed mix, the squash, and the stock to a blender. Blend until smooth.
• Step 13 Pour blender contents back into the soup pot.
• Step 14 Season with salt and pepper and your spices of choice (Paprika, cinnamon, cayenne, or nutmeg).
• Step 15 Bring to a boil then reduce heat and simmer for 15 minutes.
• Step 16 Serve in bowls, topping with garnishes of your choice. Some optional garnish ideas include Homemade Croutons, Toasted pumpkin seeds, Pomegranate arils and Parsley
• Step 17 Enjoy!