To roast your winter squash: Cut in half, scoop out seeds. Place squash (cut side up) in a 9x13 pan. Brush cut side of squash with olive oil, sprinkle with salt. Place in oven at 375F for one hour or until fork tender. Scoop squash from the skins. Can blend scooped squash with a mixer for extra smoothness if desired.

In a medium saucepan, pour chicken broth and mix in the roasted squash. Bring to a boil.

After broth and squash are boiling, turn down to simmer. Add heavy whipping cream, sour cream, and garlic salt. Simmer for a few minutes. Serve.