Carefully peel, deseed, and chop your butternut squash. Peel and quarter the yellow onion. Peel garlic cloves. Add all vegetables to a parchment lined baking sheet, drizzle with olive oil, cinnamon, salt and pepper.
Bake vegetables in preheated oven for 40 minutes or until fork tender.
Once squash is cooked, add to a blender with half of the water and blend on low until smooth.
Add blended vegetables to a large soup pot on medium heat. Add remaining water and simmer.
Add Peace River Bourbon Hot Honey and chicken oxo to season.