Preheat your oven to 400 degrees. Have a jellyroll sheet sprayed with Pam, and set a side.
Then use a Organic (if you can) Butternut squash, carefully peel, cut open, and remove seeds. Chop into 1-inch cubes, place in big bowl.
Now chop 1/2 to a whole sweet onion (depending on how big the squash is) into large cubes, add to bowl. Pour 2 Tablespoons of Olive Oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon granulated garlic, over squash, and toss to coat. Turn out onto prepared jellyroll sheet pan, just make one layer and cook for 35-40 minutes, or until the squash is fork tender.
While still Hot Carefully pour or spoon into a blender, add Vegetable, or chicken broth (up to 1 quart) a bit at a time. Then run blender before adding more broth. Blend until soup is smooth, check the flavor for taste. This is the time to add more salt, or pepper, then blend one last time.
To plate ladle soup into soup bowls, add a dollop of sour cream, dust with a touch of freshly grated nutmeg, and serve with garlic bread. Enjoy!
Recipe from Chef Jerrieann