• 1 Butternut Squash
• 2 T U-Bake Olive Oil
• 2 Garlic Cloves
• 1 U-Bake Bay Leaf
• 32 ounces Chicken Stock made from U-Bake Chicken Soup Base

Cut squash in half lengthwise, scoop out seeds, rub with olive oil, salt and pepper. Put face down on baking sheet with cloves of garlic and bay leaf in the hollow. Roast at 400 degrees for 1 hour. Scoop out the flesh of squash and puree with stock. Simmer with U-Bake Nutmeg, Salt and Pepper to taste.