Easy Butternut Squash Soup

Preheat oven to 400. Place the squash halves, cut side up in a baking dish. Fill the pan with 1-2 inches of water. Sprinkle gobi masala and a little olive oil over the squash. Bake until tender. In a saucepan, combine the stock and the butternut squash. Using an immersion blender, puree until smooth. Once the combination is smooth, start spicing! I added a dash of garam masala and a smaller dash of cinnamon. A good whack of salt and a small squirt of vanilla agave. I brought it to a simmer and got to work on my quesadilla. When serving, feel free to top with a cooling spoonful of plain yogurt or sour cream, which balances the spices well.