The first thing you need to do is cook the squash. Cut it open in half and take the seeds out. Place the squash face down in a cooking dish, and add just enough water so that the bottom of the dish is completely covered. I baked mine in the oven on 350 degrees for about an hour. You know when it's done when you can poke through it easily. Then, let it cool. (The recipe I used said to just let it cool until you can touch it, but I let it cool completely.)
Isn't it pretty?
When the squash is completely cooled down, cut half an onion. Throw it into a saucepan with either butter or olive oil. You can also add some garlic here, but I didn't think about that until after. Cook the onions until they are translucent and tender.
Next, remove the flesh of the squash with a spoon and add the squash plus the cooked onion to a blender or food processor. Pulse until it gets as smooth as you would like. I added some milk to make it a little creamy, plus about 3/4 of a can of chicken stock to make it a little more thin.
Again, isn't it pretty?
After you have the squash at a consistency you like, bring it to the pot that the onions were cooked in. Add seasonings. I added salt and pepper, plus some Mrs. Dash garlic and herb. I also added some butter.
All in all, I really liked this soup. When eating it right after I made it, I thought it was missing something, but I couldn't tell what that could be. It tasted better the next day, and even better the day after that. This is definitely something I could see myself making more often. Next time I make it I want to add fresh garlic, and possibly some potatoes.