Preheat oven to 350 degrees. Halve the butternut squash and scoop out the seeds. Coat the underside of the squash with garlic to taste. Lay the squash flesh side up in a casserole dish. Add 1 cup of hot water in the dish. Cook in the oven for about an hour and 15 minutes, or until the meat of the squash is tender all the way through. Take out of the oven and wait until it's cool enough to handle. Remove the flesh/peel of the squash, cube, and place in a food processor. Blend the squash until it is lump-free. Add remainder of garlic, pepper and salt (to taste). Finally, add the chicken broth 1/2 cup at a time and blend until uniformly creamy. Place the mixture in a pot and simmer until warm/hot.