GFCF Roasted Butternut Squash Soup

1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil

Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.

Scoop the flesh of the sqaush out and add everything to the blender. Then add:

1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika

Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.