Roasted Squash Soup

3- 4 assorted butternut, buttercup and acorn squash (to your liking)
3 T unsalted butter
3 T olive oil
1 yellow onion, chopped finely
4 C vegetable stock
6 oz cream cheese
salt and pepper to taste 

Preheat oven to 350°F.

Clean and wash the squash thoroughly. Cut in half, scoop out and discard all the seeds and stringy bits.
Place them cut side up on cookie sheets lined with foil. Drizzle with the olive oil and dot with butter.
Roast for about 1 1/2 hours until the squash is tender. Set aside to cool.
Meanwhile, sauté the chopped onion in a little olive oil until golden brown and set aside.
After the squash has cooled, scoop out the flesh and discard the skins.
Put the cooked squash, onions and the vegetable stock in a large pan and slowly bring to a gentle simmer. Check the seasoning and adjust to taste.
Cook the soup for about 20 minutes, adding a little more stock if the texture is too thick.
Add the cream cheese in small spoonfuls, blending it in to the soup with a wooden spoon.
Finally, either purée the soup in batches using a blender or use a stick blitzed.
Serve with some whole grain bread and butter. Enjoy!