1. Place the entire butternut squash in the oven at 350 degrees until it is softened (the bigger the squash the longer this may take).
2. Melt the butter in a large pot, and cook the onion, carrot, sweet potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.
4. Add in maple syrup to taste. You may also want to add in some curry powder depending on your family`s preference.