Squash Soup

I have a lot of butternut squash right now.  It's pretty easy to slice them in half and roast them.  Spread a little olive oil on each half, and throw a few garlic cloves into the cavities where you have (hopefully) scooped out the seeds with a spoon.  Put them on a baking sheet and roast for about an hour at 375 degrees.  Keep checking on them so they do not burn, but do take them out when they start to look dark brown around the edges.  Once you have roasted squash, you can make a lovely soup that tastes fantastic and is super-easy!  Just scoop the squash into a blender, add some water or soy milk, and blend.  This is not a very technical direction, so use your best judgement on how much liquid to use depending on how big your squash is.  Once the squash looks creamy, add the roasted garlic, salt and pepper to taste, and a quarter teaspoon of cumin.  Blend some more and pour into your soup pot.  This soup is delicious and very goof for you if you leave it at that, but I also added sauteed onions and some chopped up new potatoes.  It was even better!  Sprinkle some crackers on top and pat yourself on the back for being a gourmet!