Try cutting the squash into cubes, toss them with a little olive oil, s&p, and one or two heads of whole, peeled garlic (or more if you love roasted garlic). Roast together on a cookie sheet lined with foil, with a little drizzle of water, for about 35-45 minutes, stirring occasionally so they don’t stick. Saute 2 leeks (sliced) in a little oil, then puree all together with chicken broth in a food processor. Reheat, adjust the seasonings, and serve with a dollop of greek yogurt or sour cream. This roasted squash soup is a knock out every time I serve it. If you want it, I can email you the full recipe – but this gives you the basics.