• Use a vegetable peeler to carefully peel the skin off the butternut squash. Trust me, peeling it is easier and you keep more of your squash!
• Preheat your oven to 350 degrees and then spray a baking sheet, that has a piece of aluminum foil, with non-stick spray. Set aside.
• Cut both ends off of the squashes.
• Then, slice the Butternut Squashes so they are like burger patties.
• Use a spoon to remove any seeds from the bottom of the squash and lay the slices on the prepared baking sheet.
• Cut off both ends and remove the skin of the onion, then, slice the onion any which way you desire.
• Lay them on the baking sheet around the Butternut Squash pieces.
• Cut the top off the garlic head, then place it on the baking sheet.

Roast the vegetables

• Bake the butternut squash and onions for 45 minutes, or until golden and roasted.
• Remove the baking sheet from the oven with the roasted vegetables.
• Place all of the garlic, onion and Butternut Squash pieces into a 6-Quart pan, then using a potato smasher, mash the large chunks into smaller ones.
• Add water to the 6-Quart pot to fill just 2-inches below the rim.
• Using an Immersion Blender, blend the soup until it is completely smooth. The amount of time this step takes depends upon the size of the Butternut Squash pieces.
• Add 1 tsp nutmeg, salt and pepper and then mix well into the soup.

Simmer the Butternut Squash Soup

• Bring the Butternut Squash Soup to a simmer and then cook for 30 minutes.
• Serve with a salad, grilled cheese, a tasty bread or whichever side you desire and enjoy!