Preheat oven to 350* degrees F.
Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part.
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the garlic, onion and thyme.
Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil.
Meanwhile, cook the macaroni according to package directions.
Use an immersion blender to puree the butternut squash mixture.
Add the milk and cheese and cook for another 2 minutes, stirring frequently.
Stir in the cooked & drained macaroni and stir to coat with the butternut squash-cheese mixture.
Serve hot. Enjoy!