This recipe is hearty, healthy and simply delicious. It takes very little time to prepare but with restaurant worthy results! Make up a batch today for those cold fall and winter nights to come.

2-3 pounds peeled butternut squash

1 small white or sweet onion

2-3 whole peeled cloves of garlic

Salt and pepper to taste

1 teaspoon cinnamon

1 tablespoon olive oil (optional)

2 cups (plus more for reheating) low sodium chicken or vegetable stock

Add ins after soup is prepared (optional)

Unsweetened applesauce

Sour cream or cream cheese

Coconut or whole milk

Sage leaves

Pumpkin seeds

Preheat oven to 400 degrees. Toss butternut squash in salt, pepper, cinnamon and olive oil if using, in a big bowl. Transfer to a large baking sheet. Bake about 30-40 minutes, depending on size of pieces, or until fork tender. Allowing them to get a little color will only enhance the flavor. Once cooked, transfer either to a blender or a pot on the stove set to medium. If using a blender, carefully blend the squash with the stock to desired consistency. If using a pot, mash the squash with the stock with a potato masher or handheld blender. Top with toppings of your choice and enjoy!

This soup stores well in the refrigerator for about 3 days and can easily be frozen in serving sizes so they’re ready to go for a quick lunch.

My favorite toppings are a dollop of applesauce (it gives the soup a little sweetness), coconut milk and a few pumpkin seeds as well as sage leaves! If you’d like to really bump up the nutrition value, add in fresh kale (sprinkle a tiny amount of nutmeg if you do) and a few toasted garbanzo beans (crunchy and delicious).

Serves 4-6