1. Preheat oven to 425 F.
2. Cover rimmed baking sheets with either parchment or foil.
3. Place butternut squash pieces onto baking sheets and toss with olive oil; add garlic cloves and onion pieces.
4. Roast for about 45 minutes, until fork tender.
5. Remove from oven; let cool on rack.
6. Place roasted ingredients in blender and add stock 1 cup at a time until blended to desired consistency.
7. Cool as desired, and top with a swirl of crème fresh and herbs of choice.
SIMMER. SERVE. SAVOR.