This is one of my all time favorite fall/winter soups. It's smooth. It's creamy. It's sweet. It's savory. Oh and the smell while making it will have you drooling. It is a must try. It's perfect if you are having some girlfriends over for lunch. Or it's great for dinner served along side a nice big salad with grilled chicken. 

Creamy Roasted Butternut Squash Soup w/ Homemade Croutons

6 cups butternut squash, peeled and cubed to 1 inch pieces
2 tablespoons butter
1 tablespoon olive oil
1/2 onion, sliced
1/2 cup celery, chopped
1 medium sized apple, peeled, and cut into 1 inch pieces
2 garlic cloves, chopped
3 fresh sage leaves, chopped
3 1/2 cups chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon honey
1 tablespoon heavy cream

Peel and deseed squash. Cut into one inch cubes. Drizzle a little bit of olive oil on a sheet tray. Add squash and a dash of salt and pepper. Bake at 400 degrees for 25-30 mins. Until soft.
While squash is roasting sauté onions, celery, apple, sage and garlic on medium heat for about 4 to 5 minutes.
Add roasted squash to veggies along with chicken broth and remaining ingredients. Bring to a boil and then put all ingredients into blender. Blend until smooth and creamy.
To garnish put a little greek yogurt or sour cream in a ziplock bag. Cut a tiny bit off of the one corner and drizzle or swirl away. Top with croutons and sprinkle with a little chopped sage.
(Yields 3-4 servings)

Homemade Croutons
2 slices of homemade wheat bread, cut into 1 inch cubes (or whatever bread you prefer)
1 tablespoon olive oil
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder

Add everything to a small skillet. Cook on high for about two minutes stirring occasionally. These can burn very quickly so don't wonder too far.