What you need:
3 Medium Butternut Squash
1 Head of Garlic
8ish Cups of Chicken Broth (or vegetable broth to make it vegetarian)
1 carrot
1 onion
1 stick of cinnamon
4 tbsp butter
Optional:
Cream cheese
Toasted Pecans or walnuts

What you do:

1) Prick squash with a fork a bunch of times. Place on baking tray with garlic and roast in a 400 degree over until it looks all juicy and is really soft.

2) Dice carrot and onion and saute in butter in a largish stock pot for about 10 minutes, or until it's all nice and brown and good smelling.

3) Peel skin off squash and take out the seeds.  Drop squash into stock pot.  Cut the top off the garlic and squeeze all the roasted garlic goodness into pan.  Add all the Broth as well.

4) Bring to boil, then lower heat to a simmer and let it cook for a little while, up to hour would be great.

5) Either use an immersion blender, or regular blender and blend the soup.

6) Serve with some cream cheese and some kind of chopped up nuts on top.  I like to use pecans or walnuts.