Healthy Butternut squash soup

OK guys so this is the first recipe i'm adding to the blog, and i'm gonna do my best at explaining how to make it haha.

So today i opened my fridge and saw i had a nice butternut squash, and it was pretty rainy outside, something very common in Costa Rica around September lol. So what better for a rainy day than a nice bowl of hot soup? I included healthy in the name because these last days I've been trying to eat healthier, cutting out very fatty foods and including more veggies and fruits instead of carbs and this soup is really a reflection of that cause it contains a good amount of veggies and the only fat is olive oil ( and a little cheese.....) which is good for you .

So what you will need for this soup:

- one medium or big butternut squash

- one nice big onion ( chopped )

- 3 or 4 tablespoons of extra virgin olive oil ( and a little more to drizzle over the squash )

- one handful of grated parmigiano regiano cheese ( or any other kind of Parmesan cheese)

-1 minced garlic

- approx 3-4 cups of vegetable or chicken stock ( add more if needed or the opposite )

- half a teaspoon of ground cardamom

- 1/4 teaspoon of cinnamon

- 1 teaspoon of sugar

- salt to taste (approx 2 big pinches)

- pepper to taste

So after you make sure u have the stuff, cut you butternut squash in half lengthwise ( remove excess seeds) place the half's on a cookie sheet drizzle a little olive oil on each one place in a 400 degree oven for about 40 - 60 min depending on size or until nice and soft, roasting the butternut squash allows it to keep all the flavors and nutrients inside, everything concentrates and it not only tastier but better for you. After you cooked the squash, using a spoon you want to remove all the "meat" from the skin and make a little puree, set that aside. In a medium sized pot, pour your olive oil let it warm up and add your onion chopped up along with your garlic, let it get all happy. At this point you want to be cooking with medium high heat and you want your onion to get nice and soft and crystallized. Next you wanna add your butternut squash puree and lower the heat down to medium, move it around with a spoon and then add the stock, do this kinda slow so u can see the consistency ( not to liquid not to thick ) add in the salt and spices along with sugar stir it up and try it ( ask yourself does it need more salt or sugar ? or maybe a little more spices to make it pop out more? ) if you think it needs more seasoning then add to taste. Cause in the end that's what cooking is all about, playing with flavors and being creative not just following a recipe. When you've done that grab a emerge blender and blend everything together till you get a nice smooth consistency if it needs more stock add more. Let it simmer for about 5 min take off the heat and add the freshly grated Parmesan cheese ( then stir ), it will give it a great finish.

Serve with croûtons, drizzle a little olive oil on top and if u wish a little more cheese.

Ok guys so that's my recipe for week 1 just at the end of the week haha i enjoyed making and eating that soup and i think u guys will too so give it a try. if u didn't understand something or just wanna ask me something leave it as a comment. I 'll be adding pictures soon.