Butternut Squash Soup

I made this soup today. Bit of an experiment... I roasted the squash first instead of boiling it. It added a different flavor to the soup - richer.

1 butternut squash (I buy mine previously cut because it can give me a nasty burn if I cut it myself)
2 cups Chicken stock
1 medium onion chopped
2 cloves of garlic chopped
nutmeg
salt and pepper

Peel, remove the seeds and cut up the squash. Place on a cookie sheet with some olive oil, salt, pepper. Roast for 45 minutes at 375 degrees.
Transfer to a Stock or Soup pot.
Add the chicken stock
Add the onion
Add the garlic
Nutmeg ( 1/4 tsp to 1/2 tsp - Hard to tell when you are grating a nut)

Simmer until tender.

Smash or use a hand blender to smooth the soup.