Preheat oven to 400°F. Peel and cube the butternut squash. Toss in 2 Tbsp olive oil and season with salt and pepper
Roast on a sheet pan at 400°F for about 20 minutes - until caramelized.
In a large stockpot, sauté the onions in 1 Tbsp olive oil. Add the roasted squash and broth. Simmer 10-15 minutes. Blend until smooth. Top with crushed walnuts and an extra drizzle of EVOO or a couple of large croutons.
* I use an immersion blender. If you don’t have one, carefully transfer the warm soup to a regular blender inbatches to purée.