6 cups chicken stock (be sure to find a brand with no added sugar)
Sea salt and pepper to taste
To roast the butternut: Preheat oven to 400 degrees. Toss precut cubes of butternut squash in a bowl with olive oil, sea salt, pepper.
Put onto a parchment lined baking sheet, taking care to leave a bit of space between. Roast about 30 minutes, until tender and surfaces are slightly brown/carmelized.
Heat oil in a soup pan on medium heat. Add roasted butternut cubes and cinnamon and chicken stock
Bring to boil, and then reduce to simmer.
Simmer for about 2-4 minutes.
Work in batches and add soup to a blender to puree it. You will need to be careful with the hot soup; leave the cover tilted off a bit so the heat doesn’t pop the cover off. (It has happened and it is a MESS).
Serve pureed soup warm.
Options: You can add a peeled, grated/cubed granny smith apple to the soup pan; some folks like about a teaspoon of pure maple syrup added to bring out the nutty taste of the squash.