2 tablespoons (30 ml) fresh ginger, chopped

2 tablespoons (30 ml) olive oil

1 onion, thinly sliced

2 cloves garlic, chopped

5 cups (1.25 litres) chicken broth

6 cups (1.5 litres) butternut squash, peeled, seeded, and diced

Salt and pepper

In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.

Add the broth and squash. Bring to a boil and simmer, covered, for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth. Season with salt and pepper. Serve warm or cold.

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