I'm not big on soup, as loyal readers will remember. Butternut squash, however, just screams to be made into creamy goodness to be slurped from a spoon.
I like to roast my squash with garlic, tossed in olive oil, in a nicely hot oven until soft. Adding salt, pepper, crushed red pepper and broth makes it soup. Voila. Milk may be added to enhance creaminess (always a plus) and proportions are flexible as the desired consistency nears. It's hearty and wonderfully fragrant. A bit of fresh sage, a sprinkle of chopped walnut, a few little pastas would each be nice variations, but I tend to like my pretty straight forward.