I've always wanted to make this soup, but it was recently inspired by the New Moon Club at UCSD. I first baked the butternut squash whole, until it was fairly tender. I did this so that I didn't have to suffer while attempting to cut it - and it worked! I cut it into cubes and peeled off the skin. I sauteed 2 small onions and then added the cubed squash, as well as some water. I let that cook for a while, added salt and pepper and pureed it with my immersion blender. It came out very good - although it would have been better with some cream. I don't intend to put cream in it in the future though, it's good as it is.
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