Roasted Butternut Squash Soup

Boiled squash soup tastes of water and squash; roasted squash soup tastes of squash.

The forty minutes in the oven are doing all the work, and there is no shortcut that replaces them.

Roast the garlic in its skins alongside the squash and squeeze it out — far sweeter than raw garlic blended in.

Freezes better than almost any other soup.