2 Tb. butter
1 onion, chopped
1 Tb. fresh gingerroot, peeled and chopped fine
2 garlic cloves, chopped fine
2 1/2 lbs. butternut squash, prepared and cut into small pieces
salt and ground pepper
sour cream
Preheat oven to 425 degrees. Bake squash for about 45 minutes or until soft when pierced with a fork. Cut in half and remove seeds and scoop out pulp and set aside.
Melt butter in a large heavy saucepan over medium heat. Saute onion until transparent. Add ginger, garlic and cook, stirring to prevent from sticking for about 5 minutes. Add squash and four cups of water and bring to a boil then reduce heat and simmer about 20 minutes.
Puree soup in blender in two batches. When blending make sure to remove the cap from the hole in the blender lid and cover with a towel so the heat can escape. Add salt and pepper to taste and serve with a dollop of sour cream. Serves four.
