Christina's Butternut Squash Soup

1 medium-to-large butternut squash
4 C. chicken broth
3 TBSP butter or olive oil
1 tsp ginger

Halve and seed butternut squash. Lay it cut side down on a greased baking sheet. Cook at 400 for about an hour or until easily pierced with a fork. Let cool. When cool enough to handle, scoop out pulp and discard skin. Heat chicken broth and add butter/oil, ginger and squash. Simmer uncovered for 20 minutes. Puree mixture, then put back in pot to reheat.

Serve with a dollop of cream, some parsley or roasted pumpkin seeds as garnishes and enjoy!