Ingredients:
1-2 butternut squash (about 2-3 lb)
2 Tbs minced fresh ginger root
1 medium onion, minced
4 cloves garlic, minced
2 Tbs olive oil
1 qt chicken stock (approx.)

Method:
Cut squash in half, separate and reserve seeds. Toast seeds in toaster oven about 30 min at 275 F. Microwave squash cut-side down in a microwave baking dish until tender (about 20 min at 60% power.) Allow squash to cool about 10 min, then scoop squash flesh from the skin. Add 1 cup of chicken stock to blender, add about 2 cups of squash, and puree until smooth. Repeat to puree all the squash. Add olive oil to a 3-qt. pan, saute onion, ginger, and garlic, then add squash and stir. Add chicken stock in small portions with stirring to get a smooth, moderately thick soup. Heat the soup to steaming hot with frequent stirring on medium low heat, and season with salt and pepper to taste. Garnish each soup serving with a sprinkling of toasted seeds.

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