tonight dianna and i made this soup. it was awesome!
2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded (keep seeds!!!)
2 tablespoons peanut oil
2 cups thinly sliced onion
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
4 garlic cloves, coarsely chopped
1 cinnamon stick
5 cups (or more) canned low-salt chicken broth
bake the seeded squash face down on a cookie sheet at 375°F until squash is very soft, about 50 minutes. make sure to oil the cookie sheet.
while this is baking you can cook up the squash seeds. just a little bit of peanut oil in a frying pan. heat oil. place seeds in. salt seeds to your liking. cook, moving regularly until seeds are golden brown.
remove peel from squash (i just pealed it with my hands); discard peel. cut squash into 2-inch pieces. heat peanut oil in large pot. mix in onion, brown sugar, ginger, garlic and cinnamon (turn heat down to a slow simmer). cook until onion is tender, about 15 minutes. add squash and all the chicken broth. boil. reduce heat to medium-low and simmer 10 minutes. use a hand soup mixer thing to puree the whole thing up. make sure to throw out the cinnamon.
garnish soup with roasted seeds.