Cream of Roasted Butternut Squash Soup

Ingredients -
  
2 tbsp butter 
2 cups pumpkin, peeled, seeds removed, chopped 
1/2 cup onion, white, peeled, sliced 
1/2 cup celery, washed, mirepoix cut 
4 cloves garlic, smashed 
4 cups vegetable stock 
1 liter heavy cream 
salt and pepper to taste

Procedure -
  
Melt the butter in a large sauce pot, add onions, celery and garlic with a pinch of salt, sweat over medium heat for 3-5 minutes. Stir in the pumpkin and continue to sweat for an additional 10 minutes, taking care to not to burn. Add vegetable stock to pot and bring to a light simmer and cook until all vegetables are tender, approximately 10 minutes. Puree soup to smooth in blender then pass it through a fine sieve. Return the soup to the stove and bring back to the boil add in the cream and season to taste. Ladle soup into heated bowls. Serve hot.