1 tsp Siracha Chili Paste (optional for added spiciness)
3/4 cup Cream or Half & Half (optional)
Peel the squash with a vegetable peeler. Cut it in half. Remove the seeds. Dice into small cubes. Toss with Olive Oil, Garlic (crushed), salt, and pepper.
Place on a roasting pan or cookie sheet at bake at 400 degrees for 20-25 minutes.
Test the squash with a fork to see if it is tender.
Place the cooked squash into a stock pot. Add the water and/or cream or half & half and blend with a hand immersion blender until velvety and smooth. Add the siracha chili paste at this time for added heat.
If you don't have an immersion blender you could place the squash and water and/or half & half into a food processor or blender to blend.
Serve with a sprinkle of Paprika and extra salt & pepper if desired.