Had this last night at a Relief Society meeting/homemaking/HFPE/enrichment and it was amazing. I didn't add the sour cream or croutons and it was still SO delicious!
1 butternut squash
1 small onion
32 oz. chicken stock
1 tsp. garlic
Cut the squash lengthwise and scrape out seeds. Roast in oven cut side down about an hour, or until very tender, at 375. In a pot add chopped onion, carrots, and garlic. Cover with broth and simmer until tender. When the squash is done, let it cool a bit then scrape it out of the skin and add to the veggies in the pot. Add remaining stock and simmer. Using a measuring cup, add to blender and blend until smooth. Serve hot. Garnish with a dollop of sour cream and croutons.