Cut one butternut squash in half, bake at 375 for 35 min.
Melt 2 tbs butter in a saucepan and add cut up veggies you like, 1 leeks 2 carrots, 2 celery stalks and 3 tbs sliced GINGER root!, Saute for 5 min.
Remove squash from oven, scoop out inside flesh and add to saucepan for 10 more min of simmering, add 2 cups of chicken or vegetable broth.
Add more broth as needed for desired consistency. Puree all the ingredients in a food processor. Add salt, pepper & garlic to taste.
Some people serve it with a dollop of creme fraiche… I prefer just a little sprinkle of parsley.