Preheat oven to 400°F (200°C).

Cut butternut squash in half, scoop out seeds, and drizzle with olive oil, salt, and pepper.

Place squash cut-side down on a baking sheet and roast for 45 minutes, or until tender.

Scoop out the roasted squash flesh and place it in a pot.

Add vegetable broth and half & half to the pot.

Bring to a simmer and use a hand blender to blend until smooth.

Taste and adjust seasonings as needed.

Serve hot.