1 medium size butternut squash, cut in half, and seeds cleaned out.  Peel on.

1/4 cup unsalted butter

2 medium onions, roughly chopped

3 medium carrots, peeled and chopped

1 approx. 2″ piece of fresh ginger, grated to about 1 tbsp.

2 32 oz. size containers prepared chicken stock

Place the butternut squash flesh side down on a baking sheet. Roast in a 350F oven until fork tender (about 1 hour or so depending on size of squash).  In a medium sized pot, melt the butter and add the onions and carrots.  Saute until slightly tender, add the ginger and mix together. Add one of the containers of stock to the vegetables.  Cook over medium/low heat until very tender.  Meanwhile scoop the roasted flesh from the squash.  Add to the carrot and onion soup.  Remove from heat.  Using a blender and small batches, puree the soup and place in another pot.  If the soup becomes too thick, use the other container of stock, approx. a cup at a time to thin the soup to desired consistency. Return to medium heat to heat through, careful not to boil. Season with salt and pepper and heat through.

*Note – if a creamier consistency is desired, you can add a small amount of evaporated milk.