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!