Butternut Soup

6  cups		Butternut Squash
1  cup		Sweet Potato
1  cup		Onions
2  tablespoons		Butter
6  cups		Chicken Stock
1		Salt and Pepper to taste
1  tablespoon		Canola Oil

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Preheat oven to 375 place cubed butternut, sweet potato and onion on a baking dish and drizzle with canola oil, salt and pepper. Roast for 1 hour. Remove from oven, let cool slightly. Blend roasted vegetables in batches (2 cups at a time) with some chicken stock until all combined, Pour into large saucepan and add remaining chicken stock if any. Heat just until warmed through, add 2 T. butter for creaminess. Serve with crusty bread