Roasted Winter Squash Soup

Roast a nice squash in a 400°F oven--this step usually takes about 30-40 minutes. If your squash is bigger and provides more than 3 cups, simply roast it all and save extra to put in muffins, pancakes, waffles, etc.

Melt butter in a medium sized pot and add diced onion, thyme, cinnamon, and bay leaf. Sauté until golden. Add broth, water, and roasted squash.

Bring to a boil and then simmer, covered, over low heat for about 30 minutes.

Remove bay leaf, allow to cool slightly, and blend until smooth. Add salt and pepper to taste.

Serve with some nice crusty bread, cheese, and a salad.