Butternut Squash Soup

Preheat oven 400°F

Rub squash with 2 tablespoons of oil

place in shallow dish

bake for one hour then set aside to cool

slice squash in half

using spoon take out seeds and remove skin

put starchy flesh in bowl and smash well

heat remaining oil in pan

add onions and cook until translucent

add squash to onions and cook for a couple of minutes

add broth to squash, bring to boil, then reduce heat to simmer for 20-30 minutes

put mixture into blender and blend until smooth

transfer soup to pan and add salt, pepper, and vanilla

stir well

put in bowls and add cilantro over each bowl.

add avocado if desire