Whatever. I'm weird sometimes about cooking.
After looking at several recipes and reviews, I decided to just wing it. I rubbed olive oil and a little onion powder on the squash and then roasted it at 375 degrees (f) for an hour, when the meat inside was tender. Obviously depending on the size of your squash, you'll want to bake it for more or less time.
(I did a dumb-blond thing and roasted it face-up for the first 20 minutes, and then realized the err in my ways. Ignore the brown rings)
After the squash was fully baked, I let it cool for about 15-20 minutes and then scooped the meat out and threw it in my blender. Unfortunately, I don't have a decent sized food-processor, but the blender gets the job done. I wanted the soup creamy, so I added a single serving of plain Greek yogurt. Protein and all that. Bla bla... Please disregard my chipped navy polish. I love matte top-coat but the polish only lasts, like, a day.
Anywho, I added the yogurt to the squash. I also threw in about a half teaspoon of celery salt, a teaspoon of sage seasoning, some garlic powder and a sprinkle of sea salt and then pureed the crap out of my concoction.
After heating it up, I served some up for E (and some for the husband and me).
Brett immediately turned his nose up at dinner. He said the soup smelled like goat cheese (no goats or cheese were added to said soup) and it was unappetizing to him. He did go crazy for the beer bread and spicy baked green beans I threw together this evening.
Emma was hesitant to try the soup.
But then she decided she liked it.
(I also liked it a lot. Simple, low fat and calories, filling, hearty... perfect for fall. Even thought it's only August.)