Method

1. Preheat oven to 350°F. Lightly coat the squash with olive oil and season with salt and pepper. Place the butternut squash open side up in a roasting pan.
2. Add 1 quart of water to the bottom of the pan and place in the oven. Bake 1 hour, or until the squash is tender.
3. Remove squash from the oven and let cool. Peel and cut into 1″ chunks. Strain the water from the roasting pan and reserve 2 cups for the soup.
4. Heat a heavy-bottomed soup pot over medium-high heat. Add butter and cook until golden and aromatic, about 1 minute. Add onion and garlic to pan and sweat until onion turns translucent, about 6 minutes.
5. Add squash and continue to cook for another minute. Add milk, cream, and reserved water from roasting pan and bring to a boil. Once boiling, reduce heat to a simmer and continue to cook for 30 minutes.
6. Using an immersion blender, purée soup until smooth. Season with salt and pepper to taste and garnish.

Photo by Lawrence Braun