Step 1: Preheat oven to 350 - Peel and cut the butternut squash into 1 - 2 inch chunks. Mix the balsamic vinegar with the molasses, salt, pepper and granulated garlic. Pour the balsamic glaze over the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.

Step 2: While the squash is roasting chop the onion, carrots, celery, and garlic. In a large dutch oven saute the onions, celery and carrots in the oil until a little soft and beginning to brown. Add the garlic, chicken stock and spices and bring to a simmer. Remove the squash from the oven and add it to the dutch oven using a spatula. Cover the dutch oven and put it in the oven (range) and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325 for about an hour.

Step 3: Using an imersion blender or a potato masher roughly mash up the soup and return it to the oven at 350 for 30 minutes. Adjust the seasoning and serve!