Roasted Squash Serrano Soup

I can't get enough butternut squash all year round. It is so good in so many dishes! This soup is super fast and easy to make with a handful of ingredients. The addition of the two roasted serrano chili peppers, give this soup a nice heat with some sweetness from the addition of the brown sugar and cinnamon. Very nice combination to enjoy on a chilly fall day.
Adapted from Everyday with Rachael Ray

2 onions, quartered
1lb. butternut squash ( amount the meat of a med size squash) peeled and chopped.
2 serrano chiles halved and seeded ( you could use jalapenos , for  a more mild taste) ( we loved the serranos).
1/4 cup EVOO
salt and pepper
1 cup, more or less broth of choice, veggie or chicken...add as little or as much as you would like
2 TBS. dark brown sugar
a dash of cinnamon
1/4 cup half and half

On a baking sheet, toss onions, squash, serranos, EVOO, salt, and pepper..roast at 450* for 20 mins. Let veggies cool for a few moments then place them in a food processor with broth and add sugar and cinnamon; puree. Stir in cream and heat in a pot.