1 Butternut squash, about 2 pounds
1 c. chopped onion
1/4 c. C&C Garlic Olive Oil for roasting, 2 Tbs. for sautéing
2 medium carrots cut into 1 inch chunks
1/2 tsp. ground cumin
1/2 tsp. coarse C&C Himalayan Pink Sea Salt
Dash of C&C Hawaiian Black Lava Sea Salt for garnish
2 c. chicken stock
1/4 c. heavy cream

Preheat oven to 425 degrees F and position a rack in the center of the oven. On a baking sheet, toss the Butternut squash and carrots with 1/4 cup of garlic olive oil and season with pink sea salt and cumin.  Roast stirring occasionally, until the vegetables are slightly browned and tender, about 25 minutes.  In a large pot, heat 2 tablespoons of garlic oil over medium heat. Add onion and cook, stirring often, until they begin to brown, about 5 minutes. Add the chicken stock. Simmer for 10 minutes. Remove from the heat and add the roasted vegetables.  Puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.  Sprinkle Hawaiian Black Lava sea salt before serving for garnish and taste.