Roasted Butternut Squash Soup

1 medium butternut squash (cubed)
1 vidalia onion (quartered)
2 medium size carrots (cubed)

3 garlic cloves
1 carton vegetable stock
1/4 cup maple syrup
1/4 teaspoon cinnamon
Salt and pepper

1/4 cup heavy cream

Heat oven to 400 degrees
Toss butternut squash with olive oil, salt, and pepper. Roast for 45 minutes.
Toss onion, garlic, and carrot with olive oil, salt and pepper. Roast for 30 minutes.
Put butternut squash, onion, garlic and carrot + vegetable stock into the blender. Blend until smooth.

Pour broth into a soup pan. Heat on low. Stir maple syrup and heavy cream. Heat for 15-30 minutes. Add salt and pepper when needed.