Butternut Squash Soup

by Suzanne Curwin
(Spain)

1 medium butternut squash (about 2 1/4 pounds)
little olive oi1
medium onion, chopped (about 1 cup)
1 tbs freshly grated ginger (optional)
3 tbs unsalted butter
3 cups chicken broth
1-2 cups water as needed
salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise. and scoop out the seeds. Arrange the halves cut side down on an oiled roasting pan Bake squash in a 350f oven for 40-60 mins until very tender. Set aside to cool. When completely cool scoop out the flesh from the skin.

While the squash is baking cook the onion and ginger in the butter in a saucepan over moderately low head for 5 mins. or until the onion is softened. Add broth and simmer for 10 mins, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor and puree until smooth. Add enough water to achieve the desired consistency and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with a heaping teaspoon of sour cream