- 2 lb (1 kg) Butternut Squash peeled and cut into cubes
- 1 tbsp (15mL) olive oil
- 1 tsp (4mL) Salt
- 1 large onion
- 3 tbsp (45mL) butter or olive oil
- 3-4 cups (750 mL - 1L ) poultry broth
- 2 tbsp (30 mL) fresh ginger peeled and finely chopped
- freshly ground pepper to taste
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Using a chef's knife and a cutting board, cut squash in half lengthwise.
Brush both squash halves with 15 mL (1 tbsp.) olive oil.
Sprinkle with half the salt.
Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
Bring to a boil and simmer on low heat for 10 minutes.
Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
Add a little broth if necessary.
Serve the hot soup in shallow bowl with chosen toppings.