Roasted Butternut Squash Soup

1 butternut squash
1-2 cloves garlic or 1 t. garlic powder (use to your liking)
1 can chicken or vegetable broth
1 t. salt
1 t. ground thyme (use less)
2 T. maple syrup
1/4 t. ground nutmeg
1 pint half and half
several grinds of pepper
Cut squash in half and scoop out seeds and pulp. Cut the halves into quarters and place in a microwaveable dish with a lid. Add about 1/4 c. water to the dish. Microwave, covered, on high for 10-15 min. or until flesh is tender when a fork is inserted. Remove from microwave, take off cover and allow to cool for a few minutes. Scoop the flesh from the skin and place in a blender., Add broth, salt, syrup, nutmeg, half and half and pepper. Blend until silky smooth. Reheat in a pot or microwave. Taste and add more salt or pepper if desired.
Option: If you have more time, wrap the squash pieces in foil and roast at 400 degrees for an hour along with a clove of garlic. You'll get a sweeter, deeper flavor.
For curried soup- add 1 t. curry powder or to taste.
Valerie Phillips-Deseret News