The squash itself is really versatile. Most purees and soups that use fresh squash should be exposed to some degree of caramelization and evaporation. It's really an effort to concentrate flavor. Always be careful when blending hot liquids.
This recipe can be easily scaled for larger amounts of soup. This is a recipe per 1 lb of squash.
2 tablespoons olive oil, divided
½ tablespoons honey
1 pound of fall squash
½ large yellow onion, chopped
2 large garlic cloves, minced
Freshly ground black pepper
2 cups vegetable stock
¼ teaspoon sea salt
¼ cup heavy cream
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the squash and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
Slice each squash half in half to make quarters. Brush or rub 1 tablespoon olive oil and the honey over the flesh of the squash. Place the quarters, cut sides up, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork and lightly caramelized. Set it aside to cool for a few minutes.
Heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion and garlic to the skillet. Stir. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the squash skin off and discard the skin or dehydrate for dog treats
Add the squash flesh and a few twists of freshly ground black pepper. Use your spoon to break up the squash a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld. Add salt.
Add the cream. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents of the pot to a blender. Securely fasten the blender’s lid and purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
Adjust seasoning and texture if needed.
Serve immediately or refrigerate for up to 4 days or freeze this soup for up to 3 months.