Butternut Squash Soup

The weather last week was kind of gloomy...should not be complaining too much though...(it does not feel like winter at all....I am hoping we are not in for any surprise). I bought this couple of times last month but ended up making pulusu with it or sambhar with it....this time I wanted to make soup and soup it is....we ended up having just the soup for dinner that day!!

Ingredients:

1 Medium Butternut Squash
1 Small Onion
Black Pepper Powder
1 Bay leaf
1 Tsp Fennel Powder
Olive Oil
2 TBSPN Butter (optional)
Coarsely ground peanuts
Salt

Peel the skin and cut the butternut squash into big cubes. Toss them in olive oil, salt, black pepper powder and fennel powder and coat it well on the veggie.
Preheat the oven to 425 deg F.
Toss the veggie into the oven for about 40 min (varies based on your oven). Take it when it is done and soft. The smell from it...increases your apetitie....
After it cools down. Put in a blender (I use our traditional mixie) and make puree.
Take a pan. Melt the butter (or olive oil). Add the onions and bay leaf. After the onion is cooked.
Add the puree. This puree is very thick so you add vegetable stock (if you do not have it...just go with water) and thin it out.
Let it boil. Add little more salt and pepper powder.
Serve it with by garnishing the peanut powder. Enjoy!