Once you have cleaned and sliced your squash, place it in a large stock pot and add the broth.
Bring it to a boil, then reduce to simmer. Cook for about 20 minutes.
When the squash is soft and fully cooked, use a stick blender to blend it in the pot, adding the milk and butter as you go. (If you only have a blender, you'll need to blend in batches. Then stir in the butter at the end.)
Season with salt to your liking and serve with some warm, crusty garlic bread.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.