Butternut Squash Soup

1 Butternut Squash (3-4lb)
5-6 Cups Chicken/Vegetable Broth
1 bulb of garlic
1 tsp Cinnamon
1/4 tsp Freshly Grated Nutmeg
3- 4 tsp Brown Sugar (according to taste)
Salt and Pepper to Taste

Start by cutting the butternut squash in half and roasting for 45 mins – 1 hour in a 400° oven, cut side down. Cut the top off of an entire bulb of garlic, drizzle with olive oil and sprinkle with salt, wrapped in aluminum foil. Placed on the same baking sheet as the butternut squash.
Once the butternut squash is forktender remove from the oven. Scoop out the pulp of the butternut squash. Add chicken broth to a Dutch oven or pot, the pulp of the butternut squash and squeeze in the roasted garlic.
With an immersion blender or normal blender, purée the mixture. Season with cinnamon, nutmeg, brown sugar and salt and pepper to taste.
Let the mixture simmer for a few minutes. If the soup is too thin let it simmer a little longer to thicken. Alternatively, if it’s too thick you can always add more broth.