1 Heat the oven to 400 degrees F.2 Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter, and sprinkle with salt & pepper3 Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.4 Scoop the flesh from the skin into a 6-quart pot. 5 Add the broth and honey6 Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. 7 Transfer mixture into a blender and puree until smooth8 (**Do not use the lid on the blender when blending hot liquids--place a towel over the top instead**)9  Add more or less honey to taste; the soup as a whole comes out more savory than sweet but the honey adds a nice flavor. 10 Don''t over-pepper--even if you like pepper, don''t overdo it; let the flavor of everything come together.

I'd been looking for a nice rich, creamy squash soup for a while and this fit the bill perfectly! It's the perfect thing for a cold day. Freezes great and is terrific paired with a crusty bread!

Source:

Alton Brown