Quarter the squash and oil lightly. Roast in 400F oven until it is soft and smelling like
caramel. Saute onion and garlic in butter until clear. Add herbs. Add squash and cook 5 minutes
more. Add stock, bring to a boil, reduce to a simmer and cook until everything is softened.
Season with salt and petter and use an immersion blender to puree.