Adapted from The Veselka Cookbook
3 tablespoons grapeseed oil
2 medium butternut squash
1 large vidalia onion, chopped
2 garlic cloves, chopped
½ cinnamon stick
1 tablespoon of maple syrup or few drops of liquid stevia
1 tablespoon of freshly grated ginger
6 cups of vegetable stock
Sea salt, fresh ground black pepper
¼ cup of chopped parsley
Preheat oven to 375. Line a baking sheet with foil and grease with one tablespoon of grapeseed oil set aside. With large knife, split squash lengthwise. Scoop and discard seeds. Place squash, cut-side down on baking sheet and roast until squash is soft, about 1 hour. Set aside to cool. When cool, remove flesh and cut into 1-inch chunks, set aside.
In medium stockpot, heat remaining 2 tablespoons of oil. Sautee chopped onions until translucent, about 5 minutes. Add garlic, cinnamon stick, syrup and ginger and saute for one minute.
Add chopped cooked squash and onion mixture to stock and simmer until very soft about 20 minutes. Remove cinnamon stick and puree the soup in batches with blender or immersion blender.
Season soup with salt and pepper. Garnish with chopped parsley.