One large Butternut squash cut in chunks dressed with olive oil and salt in an 500 deg F oven for about 45 minutes.
While you wait boil down the previous night's chicken carcass and a big white onion and make about 4 cups of broth. Let cool and spoon the now coked meat off the squash rinds and mix with the broth from the chicken and the coked onion. Run it all though the blender and pure. Warm it back up in a stock pot and season with allspice, clove, nutmeg, salt and pepper to taste. Serve with a dollop of sour cream and chopped chives.