This soup is so simple and delicious! I've been having it as an afternoon snack, drinking it in a mug while chasing the girls around. It would be a great starter to your Thanksgiving meal too.
1 butternut squash
3 T. butter
1 large chopped onion
1 t. dried ginger (or 4 t. fresh)
4 c. low-sodium chicken stock
1/2 c. half and half
salt to taste
1. Preheat oven to 400. Cut the squash in half, remove the seeds and place cut side down in a roasting pan. Cook about 40 minutes, or until squash is cooked.
2. Melt the butter in a large soup pot. Add the onions and ginger and cook 5-8 minutes until tender.
3. Scoop out the inside of the squash and add to onion mixture. Add chicken stock and bring to a simmer, stirring to break apart the squash. Simmer 10 minutes.
4. With an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender or food processor.
5. Stir in the half and half and salt to taste.