Butternut Squash Soup

Ingredients:

2 Large Butternut Squash
8 oz Chicken Stock
Dash Salt and Pepper
1 Handful Roasted Pumpkin Seeds 

Directions:

1. Preheat oven to 375 degrees. Cut butternut squash, lengthwise, and scoop out seeds. Lay squash face down on a cookie sheet with about 1/2 inch of water, and roast for about 1 hour.
2. Scoop insides of squash and mix in a blender with chicken stock (or use an immersion blender in a pot).
3. Option to top with pumpkin seeds and enjoy!