1 large butternut squash; halved and seeds removed (pictured is 1 medium and 1 small squash from our garden)
2 Tablespoons canola or extra virgin olive oil
1 onion; chopped
1 teaspoon salt
1 inch piece of fresh ginger; peeled and minced
1 carrot; chopped
1 celery stick; chopped
1/4 teaspoon ground white pepper
5 cups water (add more for consistency)
salt and white pepper to taste
Preheat oven to 375° F. Oil a baking sheet/pan. Prepare butternut squash, place cut side down on a prepared baking sheet and bake till soft, about 45 minutes.
Meanwhile sauté the onions with salt on medium low heat until the onions are translucent and soft. Add the ginger, carrots and celery, cover and sauté for 10 more minutes on medium low heat. Add 5 cups of water and simmer.
When the baked butternut squash has cooled enough to handle scrape out the squash from the skins and add it to the broth.
Puree the ingredients with a handheld blender and reheat. Add more water as needed for the consistency and salt and white pepper to taste. You can also add all of the ingredients to a countertop blender and puree till creamy then return to the pot and reheat. Garnish with nutmeg if desired.