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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