In a dutch oven or large pot, lightly sauté Olive Oil, Onions, Carrots and Celery. Sweat the veggies for about 5- 10 minutes until soft. This step helps the veggies to release their flavor before adding the chicken stalk. The classic mixture of onions, celery and carrot is known as a mirepoix.

Once the veggies are soft add in herbs and salt and pepper. Mix in the roasted squash. Then add 2 quarts of chicken stock to the veggie and squash mixture.

When buying chicken stock I try to buy the best quality I can find. Look for something low in sodium as many packaged stocks just rely on salt for flavor. I have found the organic varieties usually have the best flavor.

Simmer the soup for at about 30 minutes. Let cool slightly Then in small batches puree the soup mixture in a blender 'till smooth. Be careful with hot liquid in the blender as it can really splash out and burn! I usually only fill the blender about 1/2 full when the liquid is hot.

Transfer pureed soup back into a pot and add ¼ to ½ cup of half-and-half ( you can certainly omit this part – I just like the flavor it adds).

Gently warm the soup (no boiling), and serve!