Healthy & Delicious: Roasted Butternut Squash Soup

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Ingredients

1 1/2 tablespoons olive oil

1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks

1 softball-sized sweet Vidalia onion, cut into chunks or rings

1 head garlic, cloves separated and peeled

3 1/2 cups stock, divided

Salt and pepper

1 or 2 tablespoons cream or unsalted butter (optional)

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