Butternut Squash Soup

1: Preheat oven to 400°F.

2: Cut squash in half lengthwise and scoop out seeds.

3: Rub squash with oil, season with salt and pepper.

4: Roast squash cut side down on a lined baking sheet for 1 hour.

5: Meanwhile, dice onion and garlic.

6: Sauté onion and garlic in a large pot over medium heat with a splash of olive oil for 5 minutes, season with spices.

7: Add roasted squash and onion mixture to a blender with broth, blend until smooth.

8: Pour soup back into the pot and simmer for 10 minutes.

9: Optionally, add a splash of cream or milk.

10: Make grilled cheese, cut into crouton slices, and add to soup.