This Roasted Butternut Squash Soup is bright, colorful and brimming with sweet squash-y goodness. Top it with some bacon and a little bit of cheese to take it totally over the top!
Preheat oven to 400° and line a baking sheet with either foil or parchment paper.
Wash, peel, seed and chop your squash into about 1” cubes. Spread squash and 6 cloves of garlic (peeled and left whole) onto your baking sheeet. Sprinkle with salt, pepper, and olive oil and toss to coat. Place pan in oven for 35-45 minutes or until the edges of the squash have started to brown and it’s easily pierced with a fork.
In a 3 qt. or larger pot place roasted squash and garlic, chicken stock, and evaporated milk and puree with a stick blender until smooth. Depending on the size of the squash you may have to add more or less chicken broth to get it the consistency that you’d like. Heat thoroughly and add the chipotle chili powder and nutmeg. Taste for seasoning and add more salt if needed. Top with bacon, green onions, and Parmesan cheese.