roasted tomato and butternut squash soup with honey roasted almonds

Ingredients

• 1 butternut squash
• 10 tomatoes, various sizes
• 1 sweet onion
• 6-8 cloves garlic, peeled
• extra virgin oil olive
• 4 C chicken stock
• 1/2 C half and half
• 1/3-1/2 C pure maple syrup
• 1 tsp rosemary
• 1/2 tsp nutmeg
• 1/4 tsp thyme
• 1/8 tsp sage
• 1 T salt
• 1/2 tsp pepper
• 2-3 T fresh parsley, chopped
• sour cream or creme fraiche, 1 dollop per serving
• honey roasted almonds to top