Put halved butternut squash on a baking sheet and coat with about 2 tablespoons of olive oil and salt and pepper - place facing down skin side up and bake at 375 degrees for about 30-35 minutes until tender
Take it out and when cool enough to touch scape out the inside and set aside
In a pot over medium heat add in 1 tablespoon olive oil, shallot and some salt and cook for about 5 minutes until tender then add in the garlic and cook for another 2 minutes
Next add in the butternut squash and chicken stock, tarragon leaves and some more salt and pepper and simmer for about 10 minutes or as long as you want until flavors have all combined ( sometimes I add in a pinch of nutmeg but that is optional )
Last carefully add soup mixture to a blender and mix until smooth - transfer back to the pot and keep on low until ready to serve!