Roasted Garlic Butternut Squash Soup

2 medium butternut squash, halved and deseeded
1 large onion
1 bulb garlic
olive oil to coat
4-5 c chicken stock
1/2 c milk (I used 1%)
1 t salt
1 t nutmeg
1 t pepper

Peel the onion and cut it in half. Place the butternut squash halves, cut side down onto a large glass backing dish with the onion inside the cavity where the seeds were. Lightly coat the skins in olive oil. Cut the top off a head a garlic, place it on tin foil, lightly drizzle with olive oil and create a tented seal around the bulb. Place it on the baking dish, as well.
Bake in a 350 degree oven for 45 minutes, then remove the garlic. Continue roasting the squash onion for another 10-15 minutes.
Let the squash start to cool, then scoop out the flesh into a large soup pot. Add the onion, and squeeze the garlic cloves into the pan, as well. Add the chicken stock and heat on medium.
While it's simmering, add the salt, nutmeg, and pepper. Simmer another fifteen or so minutes, then puree the soup either in a blender or using an immersion blender.
Add the milk and stir to combine. Serve immediately.

Serving Size: Makes 40 1 cup servings

Number of Servings: 40

Recipe submitted by SparkPeople user SCHNOZZLES.