Butternut squash, medium (about 2 1/4 lb)1 Non-stick vegetable oil spray Onion, medium, chopped (about 1 cup)1 Freshly grated ginger, optional1 T Unsalted butter3 T Chicken broth3 cups Water, as needed1-2 cups Salt and pepper to taste Sour cream for garnish
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with non-stick vegetable oil spray.Bake squash in the oven for 40-45 minutes or until very tender.Set aside to cool.
When the squash is completely cool, scoop the flesh from the skin.
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.Transfer the mixture to a blender or food processor in batches, and puree until smooth.Add enough water to achieve the desired consistency, and salt and pepper to taste.
Return the soup to the saucepan and cook over moderate heat until it is hot.Garnish each portion with a helping of sour cream.