Butternut Squash Soup

I was curious to cook this soup because I had an amazing butternut squash soup on our valentine's dinner in "Second Umpire" Restaurant in NC.
I have never made anything with butternut squash before so this was my first experiment. It turned out yummy.
I used recipe from Food Network but I modified a bit.

Ingredients:

• 1 butternut squash - halved (doesn't need to be peeled)
• 2 cloves of garlic
• 1 onion
• 1 cup of celery
• 2 cubes of chicken bouillon
• 5 cups of water
• 1 cup of milk
• 1 tsp cinammon
• 2 tbs unsalted butter

Directions:

1. Halved the butternut squash and seeded.
2. Preheat oven in 425 F. Coat the cut side with olive oil, salt and pepper and put the cut side on the bottom of baking pan. Bake for 35 minutes until it is tender.
3. In a stockpot, sautee garlic, onion and celery with olive oil and butter.
4. Add in chicken bouillon and 2 cups water.
5. Scooped the baked squash and put in the pot. Stir everything together. Bring to simmer until everything is tender
6. Add in the rest of the water and milk.
7. Sprinkle with salt and pepper, cinnamon.
8. Use immersion blender to blend it all together. Make sure turn off the stove before you do this. We don't want the hot liquid to splatter everywhere.
9. Sprinkle with green onion as garnish
10. Serve

Enjoy!! :)))