Roasted Butternut Squash Soup

i. love. butternut squash.

This creamy, soul-warming soup is great on cold winter nights (which I daydream about during these Maryland summer days where the heat is classified as "oppresive". seriously?)

Ingredients

• 2 medium butternut squash
• 1 yellow onion, diced
• 1 T grated fresh ginger
• 3 T unsalted butter
• 3 C chicken broth
• heavy cream

Directions

• Preheat oven to 350
• Peel and dice squash, spread evenly in one layer on a cookie sheet
• Roast squash for about 45 minutes or until fork tender
• Meanwhile,  heat butter over medium heat and sautee onion and ginger until onions are translucent (about 5 min)
• Add broth to pan and Simmer over medium heat for about 10 minutes
• In a food processor, puree broth and onion mixture with roasted squash
• Stir in cream to desired consistency and add salt and pepper to taste

I like to reserve, clean and lightly salt and toast the squash seeds as a garnish. Another great garnish is a dallop of sour cream and some minced chives.