Winter Squash Soup

2 pounds winter squash (such as butternut or acorn squash), peeled, seeded and sliced 1/2 thick

2 Tblsp olive oil, divided

salt and pepper to taste

2 Tblsp unsalted butter

1 yellow onion, roughly chopped

3 cups chicken or vegetable stock

1 cup half and half

1/2 tsp ground allspice

1/2 cup sour cream or creme fraiche

Preheat oven to 425

Lay the slices of squash on sheet pans and drizzle with olive oil, season with salt and pepper and roast until tender and beginning to brown (about 25 minutes).

Saute the onions in the butter and remaining olive oil until translucent. When the squash has been roasted, add to the onions and saute for 1 to 2 minutes. Pour in the stock and stir up any browned bits from the bottom of the pan. Bring to a simmer and simmer for 20 minutes. Remove from heat and blend with an immersion blender or in small batches in a blender. Return to the pot and add the half and half and allspice, adjust to taste with salt and pepper. Serve garnished with a dollop of sour cream or creme fraiche.