Butternut Squash Soup with Ginger
Adapted from Bon Appétit
Serves 8

2 butternut squash (about 5 pounds total), halved lengthwise, seeded
Olive oil
1 large onion, thinly sliced
1 tbsp. golden brown sugar
2 tbsp. minced fresh ginger
2 garlic cloves, minced
1 cinnamon stick
5 cups vegetable broth
¼ cup heavy cream
Juice of 1 lemon
Sea salt and freshly ground black pepper

Preheat the oven to 375ºF.  Drizzle the cut side of the squash with a bit of olive oil, then sprinkle with a large pinch of salt and a few grinds of pepper.  Place cut side down on a large baking sheet and bake until squash is very soft, about 50 minutes.  Allow to cool enough to touch, then peel the squash using a paring knife, or just your fingers.  Roughly chop the squash.

Place a soup pot over medium heat.  Drizzle in just enough olive oil to coat the bottom, then add the onion and a large pinch of salt.  Cook for five minutes, then add the brown sugar, ginger, garlic, and cinnamon.  Cook for another five minutes, then add the squash and vegetable broth.  Bring to boil.  Reduce heat to medium-low.  Cover and simmer for 10 minutes.  Discard cinnamon stick.

Purée the soup either using a blender, food processor, or immersion blender.  Once the soup is back in the pot, turn the heat on low and pour in the cream and the lemon juice.  Season to taste with salt and pepper.