On a sheet pan place a butternut squash sliced in half, cut side down. Bake at 400 degrees for 50-60 minuets or until fork tender. Once its fully cooked, remove seeds.
While the squash is cooking, saute a sliced onion on med-low heat in olive oil until golden brown. Add in chopped garlic and allow it to cook for another minuet or two.
Scoop out the butternut squash out of its peel into the pot. Give it a good stir.
Add in the remaining ingredients and allow it to cook until it reaches a boil.
Pour the soup into a blender until fully pureed. Pour soup back into pot and return to a boil. Allow the soup to simmer for about 30 minuets or until it has reduced and thickened.