1. Preheat the oven to 425º

2. Chop off the ends of the squash and remove the outer layer of skin (I prefer to use a peeler vs. cut it off; less waste that way)

3. Slice the squash in half lengthwise so that the seeds are exposed. Use a spoon to scoop them out; discard or compost

4. Slice the squash into 1" chunks and place in a bowl. Pour the Honey Roasted Garlic sauce on top and mix thoroughly.

5. Transfer the squash onto a baking pan lined with parchment paper and place in the oven; set a timer for 15 minutes

6. While the squash is starting to roast, heat your soup pot over medium heat with the butter in it to melt

7. Dice the onion and then add to the pot once fully heated

   • Keep an eye on the onion and stir occasionally; you want it to cook until it becomes light brown, which should take around 20-30 minutes

8. When the timer goes off, remove the squash and toss with a spatula, turning all pieces and re-coating with the sauce in the pan. Place back in the oven and restart the timer.

9. After the second timer goes off (total of 30 minutes), check to see if the squash is fork tender. If so, remove from oven; if not, continue cooking until tender

10. Around this time, the onions are probably finishing up as well, if you notice they're starting to brown, simply turn off the heat and let rest while you finish the remaining steps

11. When squash is fork tender, transfer to a blender and add the chicken broth; blend until fully puréed. If you prefer your soups thinner, feel free to add additional broth

12. Add the squash purée to the pot with your onions and mix together well. Season with salt and pepper as desired

13. Grate fresh nutmeg over top of each serving and sprinkle with any optional toppings

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