Roasted butternut squash soup

Yesterday when i was walking home i really enjoyed watching the halloween pumpkin lamps nearly a front of every house, and that was the inspiration for this soup. My first though was a pumpkin soup, but in the local shops they are run out,  ( of course because its halloween....) i decided to go for a butternut squash. And anyway this is pumpkin too, just a butternut one:)

ROASTED BUTTERNUT SQUASH SOUP

1 butternut squash (chopped )

chicken stock ( half liter) 

4 tbsp single cream

1 onion (peeled, chopped)

1 cloves garlic (peeled, crushed)

rosemary (dries or fresh one, i used dried)

salt/pepper

olive oil

First thing you need to do is heat the owen for 200 Degrees C., and the same time you can chop the butternut squash, put into a baking tray with some olive oil, and roast for 20 min, until soft and nice golden brown, and then you can peel the skin off. In a pan fry the onions on olive oil, add the garlic, and the roasted butternut squash, the chicken stock (i used fresh one, but the stock cube is good as well) . Boil for only 10 min.,  add rosemary, salt, and pepper and the single cream, and b
lend it together. I served with some toasted pumpkin seeds, and garlic toast.