Butternut Squash Soup

Part 1 Roasted Winter Squash - America's Test Kitchen
Heat oven to 400 F, brush olive oil on cut side of squash, place squash cut side down on pan, bake for 50 minutes or so, turn squashes over and add some salt/pep and bake another five, or brush with soy sauce and maple syrup in equal amounts, add some cinnamon additionally for the five minutes.

Part 2 Make Butternut Squash Soup
I ought to have used a recipe after the squash cooked amazingly good - this was a local Butternut and tasted real good. I spooned the squash from its skin into the blender, added Orange Juice, soy milk (due to owning no half/half or milk), blended it smooth. Meanwhile I heated about two cups of chicken stock in a pot - this is for the 1/2 of a medium sized butternut that was blended - then mixed the squash mixture into the stock.

I tasted - the squash flavor was deep and good, but it didn't come together. I added the rind with cheese of Emmenteller Swiss, let it simmer for about twenty minutes, then added rice vinegar. With some fresh pepper, it "came together" pretty good.