This is a classic, easy-to-prepare soup that tastes delicious and warms you up on a cool, autumn day.

Ingredients:

1 medium to large butternut squash, cut in half and seeded

2 tablespoons butter

1 onion, peeled and chopped

2 teaspoons ginger

6 cups chicken broth, divided

1 teaspoon salt

A few sprigs of chopped fresh parsley

Directions:

Preheat oven to 400 degrees F.

Place cut side of butternut squash down on a baking dish with half-inch of water. Bake about one hour until the squash can be easily pierced with a fork. Let it cool, then scoop out the pulp and set aside.

Heat the butter in a soup pot over medium-low heat. Add the onions and ginger, stir and cook until the onions are tender, about 5 minutes. Stir in the squash along with 4 cups of chicken broth, bring to a boil then simmer, stirring often for about 10 minutes. Puree with a handheld blender. Add the remaining 2 cups of chicken stock and salt. Heat it through for about 5 minutes. Ladle into bowls and garnish with parsley.

Tip: Serve with warm, crusty bread and butter.

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