1 butternut squash

3 carrots

½ cup diced onions

1 32 oz box of vegetable stock

¼ tsp nutmeg

1/8 tsp cinnamon

½ tsp salt

¼ tsp white pepper

1 tbls maple syrup

Preheat your oven to 425 degrees.

On a tray cut the squash in half and scoop out the seeds, drizzle with oil, sprinkle with salt and pepper and place on the tray cut side down. Pierce with a fork. Put in the oven for 45 minutes, till squash is tender and lightly caramelized. In a pot bring to simmer onions, carrots, and stock. When the squash is done, scoop out squash from the peel in to soup. Add nutmeg, cinnamon, salt and maple syrup, and then simmer for 5 more minutes. Purée soup in a blender till smooth serve hot.