I used up the last two home-grown butternut squash to make squash soup. As usual, I roasted the squash (with fresh herbs stuck in the cavities) cut-side down to bring out its caramelized flavor before adding it to a pot of sweated onions. I just added water and seasoning and let it simmer for 15 minutes before pureeing it. Served the soup topped with grated Parmesan and chopped (home-grown) parsley.