Here's the recipe I use:
Roasted Butternut Squash Soup
What I did bring from home was frozen vegetable stock and the already roasted squash, along with the other ingredients I needed. Here's how the soup went together:
First off, I softened some apples, onions and sage in butter. They were just sweated, not sauteed, I wasn't looking for caramelization.
Then the squash was added to the pot along with stock.
It was brought to a boil as we broke up the squash into smaller and smaller pieces.
Then it simmered for about 15 or 20 minutes just to bring the flavors together.
Finally, I added some heavy cream and broke out my immersion blender to get the texture right.
And it's done. One beautiful pot of soup ready to be a first course. After cooling off it went into the refrigerator, and I reheated it for serving just beore dinner.