Dinner Party

Butter Nut Squash Soup

1 medium butternut squash (about 2 - 3 pounds)
Grapeseed oil or Nonstick vegetable oil spray
1 cup chopped onion
1 - 2 tablespoons freshly grated ginger
3 tablespoons unsalted butter
3 cups vegetable broth (or chicken broth if you have to)
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Put the halves cut side down in roasting pan that has been coated with oil or sprayed with nonstick vegetable oil spray. Bake squash in the oven at 350 for 45-60 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (this can be done in advance, I have never been able to get the squash to cook in the amount of time I think it should to get the soup done in a timely manner)

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan. Use a stick blender, or transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve a decent consistency. If there is not enough water the soup tends to taste mealy. Add the salt and pepper to taste. Return the soup to the saucepan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.