Cut butternut squash into approximately6 pieces remove seeds and guts like a pumpkin, place skin up in lightly greased pan and bake at 350 for 40mins to an hour. When done the skin should be a little loose and the squash soft. Once cooked remove from pan and allow to cool for 5-10 mins. Remove skin from squash, sometimes the skin comes right off, if it doesn't use a knife to cut off the skin. Place squash in blender along with 2 cup of stock and all of the seasonings (may need to blend two batches depending on size of your blender). Soup will be thick if you like you can add another cup of stock and 1 cup of water to thin out depending on your desired consistency. Pour into bowls and serve warm or add roasted veggies (recipe to come) and sweet potato gnocchi (see recipe).