The squash was cut in half, cleaned out, and seasoned with salt, pepper, half a garlic clove, and dried sage (from my garden.) I placed them in a glass baking dish, with some water, cut side down, and baked until done. The garlice steamed inside the cavity.
I scooped out the flesh, along with one of the pieces of garlic, and put it in the container for my immersion blender.
I added a small package of reduced chicken stock, and pureed until very smooth. I put this base in a jar, and when ready, I just added a bit more water, and some cream, heat and serve.
I stirred in plain yogurt as added zing at the very end.