Roasted Cream of Butternut Squash Soup

Ingredients

• One 2-pound butternut squash
• 1 large onion, chopped
• 2 garlic cloves, halved
• 2 tablespoons olive oil or vegetable oil
• 4 cups chicken broth
• 1 cup light cream or milk
• 1 teaspoon salt or to taste
• Pinch cayenne pepper
• 1 bay leaf
• Freshly squeezed lemon juice
• Whipped heavy cream (unsweetened) for garnish

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