1 Lightly coat butternut squash with canola oil, place face down on a baking tray and roast for 40 minutes at 400 degrees.2 Meanwhile, saute chopped onions in a large pot until transluscent. Add 5 cups of stock and bring to a simmer.3 Remove squash from the oven, allow to cool slightly, and scoop out the flesh into the stock pot.4 Puree soup in the pot with an immersion blender or alternatively, transfer the mixture into a blender and puree.5 Season with nutmeg, salt and pepper.

Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.