Instructions to bake the squash:
Preheat oven to 375°
Cut butternut squash into 2 halves and scrape out seeds
Place face down in a baking dish in 1/2 in water and pierce with a fork
Bake butternut squash for 40-45 min at 375°F
 

Instructions for the soup:
Place Shallots and spring onions in the mixing bowl and chop for 5 sec/speed 7
Add oil  and sautee for 3 min/250 °F/speed 1
Add garlic and chop 5 sec/speed 7
Sautee an additional 1 min/250 °F/speed 1
Add the squash and the rest of the ingredients
Cook until simmering, about 8 min/212°F/speed 1
Puree 30 sec/speed 6