I think I got this recipe from a Martha Stewart show. It is a good, easy, warm fall dinner.
Roasted Squash Soup
1 large butternut squash
8 sprigs thyme (or ground thyme)
salt and pepper
1 head garlic
1 tb. olive oil
3 c. chicken broth
Spray baking sheet liberally with oil. Cut squash in half, remove seeds. Spray cut sides with cooking spray, season with salt and pepper. Tuck 4 sprigs thyme in each cavity (if using ground, sprinkle on each half). Place cut sides down on baking sheet. Place garlic head on square of foil, Pour olive oil on and sprinkle with salt. Seal foil, place on baking sheet. Bake squash and garlic at 425 degrees for 40 minutes, or until squash is tender. Remove from oven, take out thyme sprigs, cool until can touch. Scoop flesh into blender, squeeze 4 cloves roasted garlic in (save rest for another use), add 1 c. chicken broth. Pulse until smooth. Pour into saucepan and add remaining broth. Stir and heat until heated through. Season with s & p if desired. Serve warm with crusty french bread.