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