scoop out; or you can cut into chunks first and roast the chunks at 400 degrees until soft. i got a package of butternut squash chunks at whole foods this time and that worked much easier. when i had a whole squash, i had to put it in a vice and saw it in half with a saw. using frozen pureed squash in the soup also works fine, but i don’t think you can roast it. you can also use fresh pumpkin instead of squash, but do not use canned pumpkin. because it will taste like canned pumpkin.
2. melt butter in a dutch oven over medium heat. add onion, garlic 