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1
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and oil the foil.
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2
Cut the squash in half lengthwise and scrape out and discard the seeds.
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3
Place the squash halves, cut side down, on the prepared baking sheet.
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4
Bake until tender throughout, about 40 minutes.
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5
Test for doneness with a sharp knife or thin skewer; it should meet no resistance.
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6
Remove from the oven and, when cool enough to handle, peel off the skin and cut the squash into small dice.
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7
In a soup pot, melt the butter with the olive oil over medium-low heat.
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8
Add the onions and saute very gently until thoroughly softened but not at all browned, 10 to 12 minutes.
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9
Add the diced squash and the ginger and saute to marry the flavors, about 5 minutes.
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10
Now stir in 3 cups of the milk and cook over low heat until the mixture begins to simmer.
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11
Remove the pot from the heat and allow the mixture to cool somewhat.
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12
Then pass the mixture through a food mill or puree in a blender or food processor.
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13
Return the puree to the pot, stir in the remaining 5 cups milk, and simmer for about 12 more minutes to thicken.
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14
Add more milk if the consistency is too thick (it should be thick enough to coat the spoon) and heat through.
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15
Season with the salt and pepper.
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16
Ladle into warmed bowls, strew the mint on the surface, if using, and serve at once.
