There's nothing like squash soup for dinner on a crisp, autumn evening.
Effort required: 1/4 assed (YES!)
Preheat oven to 350 degrees.
Cut squash in half, scoop out seeds and bake, meat side down, in a shallow pan of water for 45 minutes to one hour.
About 30 minutes into the baking of squash, cut off the top of garlic head, place garlic on aluminum foil and drizzle with olive oil. Wrap in the foil and roast in oven until soft.
Pour chicken broth into blender or food processor. When squash is cooked, scoop out meat and add to blender. Squeeze out about half of roasted garlic and add to blender (save the rest of garlic, mix with salt and butter and serve on warm french bread).
Add thyme, salt and pepper to taste. Blend. Serve. Mmmm.