Butternut Squash Soup with Sun-Dried Tomatoes

Preheat oven to 375º F. Line a rimmed sheet pan with parchment paper.

Trim both ends of the butternut squash. Discard the ends and cut the squash in half lengthwise. Using a spoon, scrape out the seeds and discard. Drizzle 1 tablespoon olive oil over the squash, sprinkle with brown sugar and season to taste with salt and pepper.

Arrange the squash on the prepared baking sheet face down and roast on the middle rack for 45 minutes. Turn over and roast for an additional 15 to 20 minutes, or until very soft. Remove from oven and let sit until cool enough to handle. Remove and discard the peel. Measure out 2 1/4 cups of squash. Set aside.

While the squash is roasting, heat the stock to a simmer. Heat the remaining olive oil in a heavy bottomed soup pot, set over medium-high heat. Sauté the onion for 4-6 minutes, stirring often, until golden and translucent. Add the carrots and celery, and sauté for an additional 5 minutes, stirring frequently. Add the garlic, and season to taste with salt and pepper, reduce the heat to low and sauté until soft, stirring often, about 7 minutes. Add the cream, return the heat to medium, bring to a simmer; and simmer for 5 minutes, stirring several times. Add the stock, return to a simmer. Add the squash and stir.