Butternut Squash Soup (The Daily Meal)

• One 2- to 3-pound butternut squash, seeded

• 2  tablespoons  unsalted butter

• 1  medium onion, chopped

• 1  teaspoon  garlic, crushed

• 2  teaspoons  chopped ginger

• 6  cups  chicken stock

• Pinch of  nutmeg

• Salt and freshly ground black pepper, to taste

• Sprig of thyme, for garnish

Preheat the oven to 425 degrees.

Directions

Place the squash in the oven and roast for 20 minutes. Once the squash has cooked it should be soft to the touch. Remove from the oven and let cool.

In a large pot melt the butter over medium heat. Add the onion, garlic, and ginger and cook for about 8 minutes. Scoop out the flesh from the squash and add to the onion mixture.

Add the stock and simmer for about 15-20 minutes. Remove from heat, and carefully blend with an immersion blender to desired consistency. Add the nutmeg, stir, and season with salt and pepper, to taste. Garnish with sprigs of thyme and serve.