Roasted Butternut Squash Bisque

It is freezing today, and nothing's better on a cold day than a warm bowl of soup! Enter roasted butternut squash bisque:

Ingredients:
*1 small butternut squash, peeled and cubed
*Half an onion, peeled and sliced
*Handful of carrots, washed
*3 T oil (I used avocado oil)
*1 t garam masala
*1 t cayenne pepper
*1/2 t salt
*1/2 t cinnamon
*2 cloves garlic, peeled and sliced
*2 C chicken stock
*3/4 C heavy cream
*Red pepper flakes and chopped bacon for garnish (optional)

Steps:
1. Preheat oven to 375 degrees
2. Place squash, onion, carrots and garlic in a pyrex dish
3. Sprinkle with spices and salt, drizzle with oil
4. Toss together to coat
5. Bake 45-60 minutes, stirring every 20 minutes until beginning to brown
6. Remove from oven, place in pot with remaining ingredients
7. Blend with a stick blender until smooth (hand beaters may work for this, too, but it will probably take longer)
8. Heat on stove top until warm enough to serve
9. (Optional) Pour into bowls and garnish with bacon and pepper flakes
10. Enjoy!

I served the soup with warm, cheesy biscuits adapted from here. I used butter instead of coconut oil, and added 1/2 t garlic powder plus an extra 1/2 C cheddar cheese to Laura's recipe. Yum :)