This is the classic Italian pumpkin squash soup. Serve it with croutons and grated Parmesan or with a sage or nutmeg cream and you have a spectacular dish. But this very same soup can become the French soupe au potiron if you add some leeks in place of some of the onions and garnish it with croutons and grated Gruyère cheese.
Most recipes for pumpkin or butternut squash soup have you peel and cube the uncooked squash and then add the chunks to the pot. We have seen lots of cut fingers with this technique as the raw squashes are large, hard, and unwieldy, so we bake the squash first. It is easier on the hands, and the slightly roasted flavor adds a wonderful dimension to the soup.