Editing Butternut Squash Soup (section)

==Roast the Squash==

Acquire two medium-sized butternut squash and pre-heat your oven to somewhere around 375 or 400 degrees (somewhere in the middle is usually good, but you have to know your oven). Remove the ends and slice the squash in half. Scoop out the seeds and stringy stuff from the middle (note: you can wash and toast the seeds with a little salt for a nice snack or garnish for the soup).

Find a baking sheet that will fit all four halves of your squash cut-side down. If you like, spread some aluminum foil on the baking sheet to prevent the squash juice from sticking and burning while it cooks (the stuff can make a big mess). Spread some olive oil on the surface of the foil/pan and salt the squash lightly. 

Bake the squash for approximately 45-75 minutes, until it is soft all the way through and browned around the edges (the amount of time varies a lot depending on the size and freshness of your squash). Every 20 minutes or so, you should check for burnt spots or uneven cooking. If necessary, you can cover part of the squash with some additional foil or rotate the pan to avoid bad burns. Some caramelization around the edges is a good thing.

Once the squash is done, remove it from the oven and allow to cool for at least 20 or 30 minutes. Once it's cool enough to handle, remove the skin and set the delicious roasted flesh aside. If you want to make life truly easy, roast the squash a few hours or a day in advance and store it in the refrigerator.until you're ready to make the rest of the soup.