2-3tablespoonshigh-smoking-point oilgrapeseed or light olive oil
2-3teaspoonsblack pepperpreferably freshly ground
1/3 cupgrated Peccorino cheese
Preheat oven to 350 and place rack in the center of oven.
Pour cooking oil onto a shallow, rectangular baking tray. There should be enough oil in the pan to cover the bottom. Place squash, face-down on the tray and place in oven. Bake for 30-40 minutes, until the squash’s pulp feels fork-tender.
Let squash cool in the oven once it’s been turned off, or on the counter. When cool enough to touch, scrape squash with a fork into a Vitamix or food processor.
Add pepper, cheese, and butter and blend thoroughly. If needed, add a bit of chicken or vegetable stock or hot water to thin-out the texture.
Serve immediately. If soup isn’t hot enough, heat on medium-low heat in a saucepan on the stove, stirring occasionally so it doesn’t burn.