Cynthia's Butternut Squash Soup

1. Cook the squash, either halve and steam it or bake it whole (much easier): Wash the butternut squash under running water. Turn the oven to 425F. There's no need to wait for the oven to preheat, put the squash on a baking sheet or in an oven-safe pan of some sort and put it straight in. ) A medium-size squash, less than two pounds, takes an even 90 minutes, a larger one might take longer. If halved, about 45 minute. (I put on grid with water underneath to steam.) 2. Blend all the ingredients in a Vitamix, adding a little of the broth at a time. 3. Blend until smooth. 4. Add garnish and serve. *** TO MAKE IT A WINTER SALAD: Top with cooked sausage and arugula