I found this Fun recipe for butternut squash soup, but decided to tweak it just a little bit. My primary alteration was the addition of a tablespoon and a half of ginger. This was finely minced ginger, but grated might be preferable.
The recipe I came away with was this:
Creamy Ginger Butternut Squash Soup
1 butternut squash cut in half vertically
1 onion diced
2 tbsp. of butter
1 1/2 tbsp. ginger
2 tsp. olive oil
2-3 cloves garlic
2 c. vegetable stock
1 c. heavy cream
salt and pepper to taste
Bake the squash on 400 degrees for about 40-50 minutes. Meanwhile, brown the onion in butter, add garlic and oil and half of the ginger and simmer for a good while. Add chicken stock and cream and simmer until squash in the oven is soft and can be scooped out of its skin.
Scoop it into your soup, then blend in a blender or with a stick blender. Simmer a bit longer to get the juices really cooked in.
If you like fresh ginger, this recipe is gold!
adapted from this recipe