Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft.
Saute in abundant butter one onion or some shallots, chopped. Scoop out the squash into a blender, and empty the saute pan into it. Pour in a bottle of clam juice, and add enough water to process into a soup-like consistency. Taste and season with sea salt.