1/3 Cup olive oil
2 large butternut squash
1 sweet onion cut into large chunks
1 bulb garlic
1⁄2 tsp olive oil
2 cups organic veggie broth (Once again, read label to check there are no added ingredients other than water and veggies)
2 tsp fresh lime juice
Sea salt to taste
Preheat oven to 350. Prepare a large roasting pan by pouring oil into it letting it coat the bottom. Cut the squash in half and remove seeds and string. Put squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around squash.
Using sharp knife cut the top of the garlic bulb off and drizzle with olive oil. Place in roasting pan with other veggies. Bake for 45 min to 1 hour or until tender. Remove and let stand.
Scrape bakes squash into large stock pot. Add the roasted onion and squeeze roasted garlic flesh in as well. Add veggie stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using blender or food processor, puree the soup until it is smooth. Garnish with nutmeg and sea salt.