• Preheat your oven to 375
• Thoroughly wash the squash and remove any stickers
• Cut both ends of the butternut squash off, then cut the squash in half separating the long end and round end
• Very carefully cut off the outer skin. Be careful and use the best knife you can find ( a bread knife will work as well). Cut the round side in half and scoop out all the guts and seeds. Place scraps in a pit and reserve for later.

Roasted squash

• Chop the butternut squash into half inch cubes and toss in a large bowl with salt and oil.
• roast on a wide sheet for 30 to 45 min or until a knife goes through like butter.
• When done reserve for later use

Squash Stock

• While the squash is roasting, place the scraps in a pot with 6 cups of water on medium heat. Simmer slowly for 15 minutes then turn off the heat, or until squash flavor is achieved.

Soup

• Put the butter and onions in a pan on a low heat to sweat until barely translucent.
• Place the roasted squash, onions, milk, and 800g(3½ cups) of squash stock into a blender and blend until smooth and desired texture.
• *optinal* If you run out of the squash stock you can also use vegetable stock get a more liquid soup.