Preheat oven to 400º

Toss squash with enough oil to coat. Season with salt and pepper. Lay a sheet of parchment paper on a baking tray. Arrange squash around the edges of the tray, leaving the center empty. (This allows for more even roasting)

Cook for approximately 25 minutes or until squash is tender and caramelized.

Heat chicken stock to a simmer.

Allow squash to cool for 5 minutes. Transfer to a food processor. Add chicken stock, butter, and a large pinch of salt and pepper.

Puree until smooth. Adjust seasoning to taste.

Variations; Potato, sweet potato, acorn squash, zucchini, yellow squash, bacon fat, brown sugar, cayenne, crushed pepper flakes, caramelized onions, shallots, celery root, turnips, rutabaga, parsnip, coconut milk, clove, nutmeg, cinnamon, pumpkin,