Preheat oven to 375F degrees.Scrubbed and rinse the outside of the squash. Split it in two and roast it in a 375 F degree oven for 30 minutes, until fork-tender.Scoop out the seeds and discard.In another pan, toss chopped carrots and onions together with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes, stirring half way through.
Length: 45 minutes
Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.
Add the roasted vegetables with roasted squash and four cups of chicken stock. Simmered for another 20 minutes. Taste for seasoning. Then puree it in a blender until smooth.
Length: 20 minutes
Serve with multigrain bread with brie spread on top.