Roasted Butternut Squash Soup with a Maple Balsamic Finish

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1 Butternut squash, large

1 cup of Carrots

5 cloves Garlic

1 Onion, large

3 1/2 cups Chicken stock

1/2 cup Heavy whipping cream

1/4 tsp Cayenne red pepper

1 Salt and pepper

2 tbsp Tuscan Farmhouse Blend (sold in store)

2 tbsp Pinehurst Olive Oil Wood Smoked Olive Oil

Drizzle of Pinehurst olive Oil Maple Balsamic Vinegar (the drizzle is for finishing)

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Preheat the oven to 350 F.
Peel, pit and chop the butternut squash into 1 inch squares. Line a large baking sheet with parchment paper. Add Butternut squash to baking sheet.
Chop the carrots and onions in big chunks and add to the baking sheet. Peel the garlic and add cloves whole or halved.
Add the Tuscan Farmhouse Blend, red pepper powder, salt and pepper. Add olive oil and toss to coat.
Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
Transfer cooked vegetables to food processor or blender, along with 1 cup of stock. If you have an immersion blender, this is what I used. Puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches.
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. Remove from heat and add the whipping cream. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
Garnish with fresh herbs (optional) and a drizzle of Maple Balsamic and serve!