Step 1

Preheat oven to 375°F.

Step 2

Place the squash halves cut-side down on a baking sheet and bake for 45-50 minutes until soft.

Step 3

Scoop out the flesh of the squash and set aside.

Step 4

In a Dutch oven or large pot, heat the olive oil over medium-high heat.

Step 5

Add the onion and garlic and sauté until the onion is translucent.

Step 6

Add the roasted squash and broth, bringing to a boil.

Step 7

Lower heat and let simmer for 20-25 minutes, until the squash is very tender.

Step 8

Using an immersion blender or transferring the mixture to a blender, puree the mixture until smooth.

Step 9

Return to the pot and stir in the cream, salt, and pepper.

Step 10

Warm the soup over low heat until heated through.

Step 11

Serve hot with crusty bread.