BUTTERNUT SQUASH SOUP WITH GINGER

I like to serve smooth soups when I entertain, they are appetizing but not heavy and very unfussy to prepare. You can make them ahead of time when entertaining and then just reheat.  If you wish you can add a little bit of heavy cream to "rich" it up and make it a bit fancy for your guests, or if serving  for your family, a garnish of parsley makes it just as festive .

BUTTERNUT SQUASH WITH GINGER
2 butternut squash about 4-5 lbs in total
2 T vegetable oil
2 C thinly sliced onions
1 T golden brown sugar
2 tsp.minced fresh ginger
2 garlic cloves coarsely chopped
1/2 cinnamon stick
5 C vegetable/or chicken broth ( you can use more broth if desire)

Pre-heat oven to 375.
Oil a baking sheet.
Cut your squash in half and place  flesh side down and bake until soft , at least 50 minutes.
Using a paring knife cut off the skin on your baked squash and then cut in chunks.
Heat oil in in your soup pot, add the onions, garlic,ginger and cinnamon stick.
Cook about 15 minutes until onion are tender.
Add your broth and bring to a boil. Lower heat and simmer for another 20 minutes.

At this stage you can  puree in batches to your desired  consistency,serve immediately or refrigerate for use the next day.
Garnish with a dollop of heavy cream swirled to impress your guests or
garnish with parsley.