1.Mix the cubed pieces of squash with olive oil and salt and pepper. Bake in a single layer on a rimmed baking sheet at 400º until fork tender or about 30 minutes.
2. Meanwhile, in a large Dutch Oven, sauté in butter: Onions, garlic, shallots, green onions and all spices until onions are translucent, stirring often.
3. Add the the flour and stir constantly for a minute or two. Add the hot vegetable broth and the roasted squash, tomato paste and cilantro.
4. Cook over low heat for about 30 to 40 minutes making sure not to let it boil. Let cool a little and then blend in batches in a blender. Pour it back into the pot and serve immediately or reheat as needed. For extra richness, add 1/4 cup of whole milk or heavy cream to the pot just before serving. Enjoy!
Keywords: squash, butternut squash, pumpkin, soup