• Preheat oven to 400 degrees
• Slice squash in half and remove inner white and seeds.
• Place squash on a baking sheet and drizzle with olive oil, salt and pepper.
• Dice onion and divide evenly into all four halves.
• Mince garlic and add 1 teaspoon to each half of squash.
• Place baking sheet into oven and roast 45 min. to an hour. Squash is done when you can easily insert a knife into the skin.
• Remove squash from oven and allow to cool to the touch.

Tip! If preparing the night before. place cooled squash into zip top bags and in the refrigerator. Follow the same steps the next day!

• With a spoon, scoop out the onion and garlic and place in large stock pot. Remove the flesh or "meat" from each half. Run your spoon between the skin and the flesh and place into the pot. Discard or compost the flesh.
• Over medium high heat add the chicken stock, bay leaves, jalapeno and Serrano peppers to the pot. Bring to a boil. Once boiling let cook for 30 minutes.
• At 30 minutes, turn heat down and remove bay leaves and peppers. Squeeze approximately 1 tablespoon of juice from the peppers and return to the pot. (you may add as much juice as you like, this will control the overall heat of the dish). Stir to combine the pepper juice and let simmer for an additional 30 minutes.
• At 30 minutes, remove from heat. With an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, work in small batches once the soup has cooled in a regular blender.
• Add in the beef stock, stir to combine and let simmer over medium heat for another 30 minutes.
• Serve with sour cream, Sriracha, parsley or tomato.

ALTERNATE!

• If serving with sausage, brown 1 lb. of hot Italian sausage in a separate pan. Add to the soup along with 2 cups of Kale. Let simmer for 10 minutes, top and serve!