~Roasted Butternut Curry Soup~

Winter always welcomes hearty soups to warm our insides and keep us company while being holed up in the house.
I created this soup because I desired to combine some of my favorites: hot, creamy, buttery, currylicios SOUP. It smells good and tastes even better and has quite the hit of heat to it. I made it for our dinner one night with Josh and Stephanie as our guests. They provided the dessert, which was equally delicious and comforting. Take a peek!

you'll need:
1 butternut squash
3 cups of chicken broth
1 small onion, diced
1-2tablespoons butter
4 cloves of garlic smashed (2 tbs)
1 can tomatoes w/ green chilies
1 1/2 tbs sage
1 tbs ginger
2 tbsp curry powder
1/2 brick of cream cheese

Cut squash down the middle. Scoop out seeds and pith. Place flesh side down on cookie sheet covered in tinfoil. Cook at 400 degrees for 15 minutes.
In a large pot, saute onions and butter. Add sage, and garlic. Season with salt and pepper. Add tomatoes next (with a wooden spoon) cooking until tomatoes really break up and onions brown a bit.
After squash has come out, cut into small cubes and remove outer shell. Toss in pot. Add chicken broth and stir everything until boiling... You want the squash to be tender. Throw in cream cheese.
Stir and cook for another 15 minutes, or until all veggies are soft and tender, and everything is well mixed throughout.
In batches, puree soup in blender until all of it is smooth.