Roasted Butternut Squash Soup

This soup is my absolute favourite. I make it every other week, but I could probably eat it every day. It really is gorgeous. Makes me blush just thinking about it.
Go on. Try it.

• 1 large butternut squash
• 1 medium spanish onion, diced
• 3 cloves of garlic, minced
• 4-6 cups of chicken stock/broth
  
• 4 tbsp butter
• 2 tbsp brown sugar
• 1/8 tsp each of onion and garlic powders and white pepper
• 1/2 tsp rosemary
• dash each of cayenne, cinnamon and nutmeg
• salt and fresh cracked pepper to taste

1. Roast squash for atleast one hour in a 400F oven or until skin is golden brown.
2. Saute garlic and onions in butter, until golden (caramelized) in a stock/soup pot.
   
3. Remove skin and reserve seeds from squash. Cut squash into chunks and add to the onions.
4. Stir in sugar and all seasonings.
5. Add stock and puree with a hand mixer BEFORE the stock heats up.
6. Let simmer for 20 minutes.
7. In the mean time, rinse the seeds in a colander and pat dry with paper towel. Spread them on a baking sheet, spray with cooking oil, dust with salt and put them back in the 400F oven for 10-15 minutes or until done.
8. Correct seasonings, then serve with toasted seeds on top.