Directions

1. Preheat oven to 375.
2. Cut the top and bottom off a small butternut squash so the orange is fully showing on each end. Discard the ends. Cut the squash in half long ways.
3. With a thin soup spoon, scrape out the seeds and membrane and throw away.
4. Drizzle 1 Tbs olive oil over squash and then sprinkle the brown sugar and some salt and pepper on the top and bottom of the squash.
5. Place on a (parchment lined) heavy sheet pan face down and roast on the middle rack for 45 minutes.
6. Turn over and roast an additional 15-30 more minutes, or until very soft.
7. Remove from oven and let cool, until cool enough temperature to peel. Discard the peel and measure the amount of squash you need. Set aside.
8. While the squash is roasting, heat the stock to a simmer on a back burner.
9. Put a heavy bottom soup pot (2-3 qt size or bigger) on a front burner, on a high flame.
10. Add the other Tbs olive oil, heat then add the onion. Sauté 4-6 minutes, stirring often, until golden.
11. Add the carrots and celery, turn to med-high and sauté/stir for 5 more minutes.
12. Add the garlic, salt and pepper, turn to low and sauté 5-10 more minutes, or until soft, stirring often. Add the cream, turn to medium, bring to a simmer; next turn to low, simmer, 5 minutes. Add the stock, turn to high, bring to a simmer. Add the squash and stir.
13. Hold the sun dried tomatoes and your soup cups separately in a warm place.
14. Carefully, in small (1-2 cup) batches, puree the soup.
15. Taste and adjust seasoning. Serve hot, and garnish with the sun dried tomatoes.
16. Note: if the soup is thin, add a few Tbs of squash to some of the soup and re-puree, but don't let it get too thick. The leftover roasted squash can be used on crostini, in pasta, etc.