Roasted Butternut Squash Soup

• 1 whole butternut squash
• 3 Tbsp butter
• 1 large onion
• 1/4 cup chopped cooked ham (optional)
• 1 clove garlic
• few sprigs fresh thyme
• 2 fresh sage leaves
• pinch red pepper flakes
• 1 qt chicken stock
• salt and pepper to taste
• 1/2 cup half and half

Cut the butternut squash in half and scoop out the seeds.  Place cut-side down and bake in a 400°F oven for 1 hour or until tender.  Cool enough to handle.

In a large pot or Dutch oven, melt the butter and saute the onion and ham, then add the garlic, thyme, sage, and red pepper flakes.  Scoop the flesh of the squash into the pot and saute for a few minutes.  Season with salt and pepper then add the stock.

Simmer for 20 minutes, then puree the soup in a food processor or blender in batches.  Add the soup back to the pot and stir in the half and half.  Heat through and serve hot with your choice of toppings: shredded cheese, sour cream, crackers or croutons.

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