2 butternut squash
4-5 cloves garlic, minced
3 onions, diced
1 qt. vegetable stock
2 tsp. Dijon mustard
pepper - black & cayenne to taste
Worcestershire sauce to taste
1/4 c. maple syrup
cinnamon to taste
halve squash, roast cut side down in a large roasting pan at 450 about 1 hour. (you can cook squash faster in the microwave, but I really think baking it in the oven gives it a better flavor)
scoop out and puree squash (use part of the stock as liquid)
saute onions in a small amount of oil in a large soup pot until soft, add stock, squash puree, and seasonings.
heat through on low, stirring frequently.