Preheat the oven to 375F.

Spray a baking tray with oil.

Cut off the skin of the squash, scoop out and discard the seeds, then cut into wedges.

Spread the squash wedges on the prepared tray.

Roast at 375F for ten minutes. Turn down the temperature to 325F and cook for another 20 minutes until soft enough to squish with the back of a fork.

In a pot, melt the butter.

Spread the chopped onion on the hot butter and allow to soften, with occasional stirring, over medium-low heat.

Add a teaspoonful of salt, two pinches of ground pepper and the herbes de Provence.

Cook the onion, stirring occasionally, until lightly browned.

Pour in half of the broth and bring to a simmer (add more salt and pepper if your broth is unseasoned or underseasoned).

Add the roasted squash to the broth and cook until boiling gently. Turn off the heat.

Using an immersion blender, puree the squash and onion in the pot until smooth.

Set the pot over low heat and pour in the cream. Stir until smooth.

Slowly add more broth, stirring as your pour, until the creamy pureed squash reaches the consistency of a thick soup.

Taste, and add more salt and pepper, if needed.

Ladle the squash soup into bowls and, optionally, top with chopped mint before serving.