Earthshattering Butternut Squash Soup

Hi ladies~ butternut squash is on sale at Kroger this week for 70 cents/lb, at least down here in Georgia, so I got some and made this soup recipe. Unbelievable--like fall in a pot. Hope you enjoy!

Unbelievable Butternut Squash Soup

Ingredients
4 tbsp olive oil
1 tbsp butter (salted)
1 cup diced onion
1 cup diced carrots
2 cloves garlic, chopped
4 cups roasted butternut squash (I used 1 large and 1 medium squash)
3.5 cups chicken stock
2 beef bouillon cubes
2 bay leaves
Salt and pepper

Directions
Preheat oven to 425. Half butternut squashes, drizzle with 2 tbsp olive oil, sprinkle liberally with salt and pepper. Roast for 45 minutes.
While letting squash cool, heat remainder of olive oil and butter in stockpot over medium heat. Saute onions and garlic for approximately 5 minutes.
Scoop out seeds from squash. Scoop roasted squash out of skins into stockpot (it’s okay if some skin remains on the flesh, since it’s all going into the blender eventually).
Add carrots, stock, and bouillon cubes; bring to boil, then reduce to simmer until carrots are tender.
During last few minutes of simmering, add bay leaves. Remove stockpot from heat and allow to cool for 30 minutes.
Remove bay leaves. Puree soup in blender or large food processor.