Roasted Butternut Squash Soup, from Yankee Magazine October 2008

3 cups butternut squash (1-2 squash or two cans of squash)
2 tablespoons unsalted butter
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups chicken stock
pinch of cinnamon
sea salt and freshly ground pepper to taste
milk to thin soup as needed
brown sugar as needed if canned squash was used

Heat oven to 375. Line a sheet pan with aluminum foil. Cut squash in half lengthwise; scoop out seeds and discard. Set squash halves cut side down on pan and roast until tender, about 45 minutes. Scoop flesh (about 2 cups worth) into a bowl and set aside.

In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and saute 5 minutes. Add garlic and cook 1 minute more. Add squash, chicken stock, cinnamon, salt and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Puree until smooth, set aside in a bowl while you puree the rest of the soup. Clean the pot, add pureed soup and reheat. Thin with milk or water as necessary.

I found that when I used canned squash, the final recipe needed brown sugar and more cinnamon, and a touch of salt, but you can season as you feel fit.