Jill'S Amazing Butternut Squash Soup Recipe

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   Oil a baking sheet. Preheat over to 350.

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   Cut the squash in half length-wise, scoop out the seeds and stringy membrane

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   that holds the seeds to the squash. Place cut side down on the baking sheet

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   and bake until very soft. (30-45 minutes, depending on the squash).

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   Meanwhile, saute onion in butter in a large saucepan until soft. Add the

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   ginger and continue cooking for about 5 more minutes. Add the stock and water

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   and simmer 45 minutes.

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   Scoop all the pulp from the baked squash skins and add to the soup. Simmer

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   another 30 minutes, taking care to stir often so it does not stick.

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    Transfer soup in small batches to a blender and puree until very smooth. Once

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    all the soup is pureed, return it to a cleaned sauce pan and reheat, checking

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    for seasoning levels and adjusting. Water can be added at this point to

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    achieve the consistency you want.

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    Serve with a small dollop of sour cream and sprinkle of chives.

* Per serving · 4 servings · Values may vary.