Roasted Butternut Squash Soup

I came up with this recipe last night, I had been planning on following a recipe, and then I thought, we can just get take out if I mess up too bad! But it was DELISH! 

2 md. butternut squash (you can peel it and cube it so it roasts faster, or just cut in half and seed)

1 1/2 cup onion diced

2 carrots diced (not baby carrots, the regular ones)

salt & pepper

a pinch of ginger

a pinch of nutmeg

1/2 cup heavy cream

4 tbsp butter, divided

olive oil

chicken stock 

sour cream, for garnish. (don't skip, it's yummy!) 

preheat the oven to 350. mix 2 tbsp melted butter and olive oil. roast the squash until tender, periodically brushing with butter/olive oil mixture. (the oil keeps the butter from burning). 

meanwhile, saute the onions and carrots in olive oil until tender, and season with salt and pepper. 

I used my immersion blender to blend the veggies, and then added hot chicken stock until it was decent consistency. Then add the cream, a pinch or two of ginger, and just a pinch of nutmeg. Then I cut up the last two tablespoons of butter and melted it into the soup right before serving, and put a dollop of sour cream in every bowl.  YUM!