Roasted Butternut Squash Soup

2 Tbs butter

1 small red onion
2 butternut squash or 4#
2 cups stock
1 Tbs olive oil
Salt/ pepper
Sour Cream for garnish.



Halve and clean the butternut squash, reserving seeds. 
Preheat oven to 425 degrees. 
Place halved squash on a baking sheet, flesh side up, and brush with melted butter. 
Salt/ pepper modestly.
Bake until very tender, about 1 hour. Let cool slightly.
While squash is roasting, melt butter in a small skillet over medium. Add onion, reduce heat, and cook until onions are tender, about 10 minutes. 
Transfer to a stock pot and let sit. 
Toss clean seeds in 1 tablespoon of olive oil, season and transfer to sheet pan when squash comes out. Bake for 20 minutes at 375 degrees.
When squash is cool, scoop out the squash flesh and add it to the pan along with 2 cups of your favorite chicken stock. 
Simmer for 10 minutes or so. 
Working carefully with an immersion blender, puree soup until you can no longer see pieces of squash or onion. 
Simmer 5 more minutes. 
Serve and garnish with sour cream and toasted squash seeds.
Enjoy!