Butternut Squash Soup

1 lg. butternut squash

6 lg. cloves garlic

2T butter

2T extra virgin olive oil

fresh ground salt and pepper

1 sm. carton of butternut squash soup

1T cinnamon

2T raw sugar

3/4 c sour cream

1 c half and half

Peel, scoop out the seeds, and dice the squash into a 8x10" or a 9x13" glass baking dish.  Add chopped garlic, dabs of butter and drizzle on the olive oil.  Season with salt and pepper.  Roast in a 400° oven a half hour.  Reduce heat to 350° until squash is soft, which could take a couple hours.  Sprinkle with cinnamon and sugar.

Stir and put into a heavy bottomed pot.  At this point, while rounding up the remaining ingredients, in the kitchen of the home I'm renting, I discovered a little carton of Butternut Squash Soup!!!  Oh my, what to do. . .well, I added it to the mix.  Stir in the remaining ingredients, mash with a potato masher if you'd like to get the soup a little smoother.  Heat to a low bubble, top with some pine nuts or chopped pecans and a little dab of sour cream.  Mmmm. . .it's really good! . . . Lin