Recipe for BUTTERNUT SQUASH SOUP

• 1 butternut squash
• 1 large sweet potato
• olive oil
• 1 cup of cream
• 2 TBSP honey
• 2 cups of vegetable stock
• 1 red onion
• 1 Chinese  garlic
• salt 
• pepper 
• cinnamon
• nutmeg

1. Heat the oven on 180 C/ 350 F
2. Wash the squash and sweet potato
3. Cut them in lengthwise
4. Scrape the seeds off from the squash with a spoons
5. Rub the cut sides with olive oil, sprinkle with salt and pepper
6. Set the vegetables on a cookie sheet with the cut sides down and put into the oven
7. Roast them for an hour or until done
8. Chop the onion and garlic and saute in a stainless steel kettle
   
9. Scrape the roasted vegetable 'meat' into a kettle
10. Add the rest of the ingredients except the spices
11. Mix with a stick mixer until smooth
12. Add the spices to taste and mix well 
13. Serve with artisan bread 

~ FOUR SERVINGS
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*the cream can be substituted with coconut milk, the flavor will be different yet still delicious