This is a wonderful, rich and slightly spicy soup! Serve with a salad for a main course. You can lighten this up by using light butter &/or cream cheese but I would make the recipe first and then adjust to your tastes if desired. In the fall, you can often find pre-cubed squash in your grocery store which will save the time on roasting, you can go straight to the soup! You can puree if you like, but I just cook until the squash is tender enough to lightly mash in the pot.