1 medium butternut squash (about 2 1/4 pounds)
Olive oil spray
1 medium onion, chopped
1 tablespoon freshly grated ginger
3 tablespoons olive oil
3 cups vegetable broth
2 cups water
salt and pepper to taste
Cut the squash in half lengthwise and scoop out the seeds. Spray the inside and arrange the halves cut side down in a roasting pan. Bake the squash at 375 degrees for 40-45 minute until tender (use a fork to test). Set aside to cool. When it is completely cooked, scoop the flesh from the skin.
While the squash is baking, cook the onion and ginger in the oil on low heat in a soup stock pan for 5 minutes or until the onion is softened. Add the vegetable broth and water and simmer the mixture for 10 minutes covered.
Add the squash pulp to the saucepan. Using a handheld blender, blend the soup while in the pan until it reaches a smooth consistency. Add salt and pepper to taste.