Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 large butternut squash (at least 2 1/2 lbs)
• 1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
• 1 tablespoon fresh ginger, minced
• 5 cups chicken broth
• 1 -2 pinch cinnamon
• salt
• pepper
• sour cream, to garnish

Instructions

1. Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.

2. In the mean time, sautee the onion, ginger, and garlic in butter until soft.

3. Add the broth, simmer for ten minutes.

4. Add pulp from the butternut squash (that you've scooped out).

5. Puree in a food processor or blender (or I use a mixing wand right in the pot).

6. Return to pan.

7. Add cream, salt, pepper, and a pinch or 2 of cinnamon.

8. Simmer until heated through.