Roasted Butternut Squash Soup

Ingredients:

- 1 butternut squash, 4 cups cubed 

- 1 sweet potato, 2 cups cubed 

- 1 medium onion

- 1 garlic head

- 4 tablespoons olive oil 

- 2 tablespoons butter

- 1 1/2 cup chicken stock 

- 1 to 1 1/2 cup boiling water 

- 1 tablespoon ground cinnamon 

- 1 cup whole milk (or any milk of your choice)

- 1 tablespoon of salt

- 1/2 teaspoon black pepper 

Directions:

- Preheat the oven at 400F.

- Cut the butternut squash in the middle, and deseed it. Cut the sweet potato in half. Cut the onion into quarters. Remove the top of the garlic head. Place the vegetables on a sheet pan lined with parchment paper. Drizzle with olive oil and salt. Roast in the oven for 30-35 minutes.

- In a big pot, place the roasted and peeled vegetables. Add the boiling water, chicken stock, butter, and cinnamon. Cook on medium heat for 30 minutes or till fully cooked and easy to mash.

- Mix the vegetables with a hand mixer, start adding the milk gradually to the vegetables till smooth and well combined.

- Return the pot to the heat, cook on low heat for 20 minutes.

- Serve it with sliced almonds, crushed pistachios, and toasted sourdough bread.