Butternut Squash Soup

Ingredients:

1 lb butternut squash, 2 inch pieces

1/2 small onion, quartered

lg russet potato, large chunks

salt, pepper and cayenne

4+ cups chicken broth

1/2 to 1 cup whole milk

For topping: toasted pecans and sour cream (thinned slightly with milk)

Instructions:

Heat oven to 400 degrees. Put squash, potatoes and onions on a sheet pan and drizzle with oil oil, salt and pepper. Bake until tender - 50 to 60 minutes.
Transfer roasted veggies with juices, to a dutch oven, add broth and bring to a simmer.
Remove from heat and let cool slightly. Transfer to a blender (or use an immersion blender). Puree until smooth.
Return to dutch oven and add milk for desired thickness then heat through and season with salt, pepper and cayenne.
Top with toasted pecans and slightly thinned sour cream.