Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender.

When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half.

Remove from heat and let cool until mixture can be blended. Blend until smooth.

Return to pot and add water until mixture reaches 1 qt total.

Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil.

Just before boiling, mix the starch and water. Slowly add to soup while stirring.

Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy.