Here's a very warm and nourishing recipe. I like to use home-made chicken stock, but a vegetable stock works perfectly too! This recipe is really easy to make. I don't list the amount of stock since this depends on the size of your squash. Adjust the amount of stock to the consistency of the soup desired- for example, use less stock for a thicker soup. You can also add some water if your soup is too thick and you don't have enough stock.

Ingredients:

Butternut squash (or kabocha, acorn, pumpkin, etc)
1 medium Onion (or shallots, or leeks)
Stock (chicken or vegetable)
Olive Oil
2 Bay leaves, marjoram or thyme sprigs
Sea salt, black pepper, and nutmeg for seasoning
Creme Fraiche or Sour cream (optional)

To roast the squash:
Preheat the oven at 375 degrees.
Cut the squash in half, scoop out the seeds, coat the inside with olive oil, place face down on a pan, cover with foil, and roast for about 45 minutes to an hour, until the squash can be easily pierced with a fork. Remove from the oven. Allow the squash to cool enough so that it can be separated from the skin.

To make the soup:
Heat olive oil on medium to low heat in a soup pot. Add the onions and sautee covered on medium to low heat. Stir onions frequently and adjust heat to prevent burning. Cook until onions are soft and transparent. Add the herbs to the onions and stir. Add the squash. Break up the squash with a spoon, stirring frequently. Cook for about 5 minutes. Add the stock, and adjust the heat to bring the soup to a gentle simmer. Simmer for about 10 minutes and then turn off the heat. Allow the soup to cool off. Season with salt and pepper to taste. Remove the bay leaves and sprigs of herbs. When serving, spoon soup into the bowl, add a very light dash of nutmeg (unless you love nutmeg, a little goes a long way) and top with creme fraiche (optional).

Optional:
If you want a smoother soup, puree the squash and onions in a little stock before bringing soup to a simmer.

Thanks to S.H. for this recipe.