Preheat the oven to 400 degrees.

Prep and cut the squash into small cubes and place on a baking sheet. Season with olive oil, salt, pepper, onion and garlic powder. Mix to combine. Slice off the very top of the garlic head and add to the baking sheet. Cover with olive oil.

Roast for about 30 minutes, or until slightly golden. Blend up the roasted butternut squash and garlic with about ½-1 cup of broth (I like using beef broth but you could use vegetable or chicken as well). Blend until smooth.

In a pot, boil some water, add salt and then 1 lb of orzo. Cook until desired tenderness and strain, reserving some of the pasta water.

Pour the orzo back into the pot and add in the blended squash/garlic, some of the pasta water, and a bit more broth if needed to reach a smooth consistency.

Finish with a squeeze of lemon (to your liking), grated parmesan, and adjust the seasoning. Top with basil.