I use fresh squash, but, you can purchase cubed frozen squash. Works fine. If using fresh squash, peel and clean the seeds out, then cut into roughly 1 inch cubes. Preheat oven to 400 degrees. Lightly butter or oil a baking sheet. Roast squash cubes for 45 minutes to an hour. Stir them around about halfway through.

In a soup pan, add yellow onion and butter or oil. Cook over medium heat for 10-15 minutes until onions are soft.

Add roasted squash and cinnamon to the onions. Stir cooking for 2 or 3 minutes until you can really smell the cinnamon.

Add chicken stock. Bring to a boil. Reduce heat and simmer for 15-20 minutes.

Now you need to puree the soup. I usually use a hand mixer and do it in the pan. You can cool the soup and use a blender. Or, an in pot blender.

Optional garnish. A dollop of sour cream, or a drizzle of heavy cream or coconut cream. Or roasted pumpkin seeds.