Cut open and clean seeds/string from squash

Bake at 350 face down in glass dish with 1/4 inch of water for 30-45 minutes or until soft. Let cool, then peel the skin off.

Cut into chunks and put into a blender or food processor with about 1/2 cup of broth and puree.

Pour into saucepan with additional broth. Mix in milk and cook on med low heat to reduce slightly.

Add basil (cut in small pieces), the salt and pepper to taste.