Butternut Squash Soup

With my lack of recipes you might think I don't cook that often.  Well, that's kind of true.  It's especially true in the summer when I mostly eat fresh fruit with cottage cheese or plain yogurt.  Also, living in a city with so many food options, I find myself eating out a fair amount.  But as the season starts to turn to fall, I start to turn to soup.

My mom makes this delicious butternut squash soup.  We ate it while I was home last weekend and then I made it this week.  Easy, healthy, and lasts for days.  It's easy because we use pre-cut squash.  If you have the time and energy to do it yourself, I am very impressed.  The amount of the veggies isn't so important, so don't worry if you don't have it exact.

Ingredients:
2 packages of pre-cut butternut squash
2 medium russet potatoes
1 package mini carrots (1 pound I think)
1 large onion
2 cloves of garlic
4 cups gluten free vegetable broth
2 cups cheddar cheese
salt and pepper to taste
parsley for garnish

Directions:
1) Preheat oven to 425.  Chop the potatoes and onion into large pieces (similar in size to the butternut squash).
2) Put all vegetables and vegetable broth in a large baking dish.  Cover and bake for one hour.
3) Transfer the roasted vegetables and broth into a large pot and blend with an immersion blender.  Or blend in a regular blender before transferring to the pot.
4) Stir in the cheese and shake in a bunch of salt and pepper to taste.  Garnish with some parsley.

Serve with warm bread.