Roasted Butternut Squash Soup With Crispy Croutons

Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.

Place cut side down on baking sheet.

Bake for 30-40 minutes or until flesh of squash is fully softened.

On a low heat, saute onion in butter and oil until soft and browning.

Add garlic and saute until fragrant and soft.

Remove roasted squash from skin and put into soup pot.

Add stock and bring soup to a boil.

Reduce heat to a simmer and add seasoning and herbs.

Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.

While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.

Serve with chopped green onion and/or croutons.