Recipe of the Week- Butternut Squash Soup

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.