Start by preheating oven to 400 degrees

While oven is heating, slice the butternut squash in half lengthwise. Do not peel or remove skin or seeds.

Prepare both halves of the squash in a baking pan lined with foil and a non stick spray.

With the raw vegetable halves facing up, sprinkle them with a generous pinch of salt and pepper. Drizzle on 1 teaspoon of honey between the two pieces.

Next, turn the squash over, flesh size down, and add 1/4 cup water to the bottom of the pan.

As the butternut squash is roasted, we make our base!

Roughly chop the onion, celery, garlic and carrots.

Heat two tablespoons of butter in a large saucepan. Once melted, add the onion and garlic.

Sprinkle with salt and pepper

Allow the vegetables to cook for approximately 8 minutes, or until the butter begins to absorbs and the bottom on the pan becomes dry. At that point, you will add the vegetable broth.

Simmer on low until the squash is done roasted. (approximately 30 minutes)

At the 40 minute mark, remove the squash from the oven. The skin side should start to brown and bubble! Flip the squash over now with the flesh side up and put it back in the oven for another 20 minutes, or until fork tender.

Once the butternut squash is done in the oven, remove gently and set aside to cool enough to handle.

As the squash cools, scoop the small pockets of seeds out and discard.

Then, carefully scoop out the soft flesh and add to the pot of simmering veggies. Try to be careful to not add any skin!

Finally, use an immersion blender/stick blender to blend the batch until silky smooth.

If the soup is chunky and difficult to blend, continue to add vegetable broth until you reach the desired consistency.

*Optional: add a swirl of sour cream for garnish!