1/2 teaspoon fresh ginger, minced (I buy the already-diced kind to save time)
1–2 cups chicken stock (use vegetable stock to make this a vegan soup)
salt and pepper
Optional toppings: cilantro and a drizzle of honey
To roast your squash, preheat the oven to 400 degrees. Cut your squash in half and scoop out the seeds. Place the squash on a baking sheet and bake 40-60 minutes, until the flesh is tender when you pierce it with a fork. Allow the squash to cool and then scoop out the flesh. You’ll need about 3 cups for this recipe; if you have an extra large squash you can save the remaining for something else.
In a medium pot over medium heat, saute the onion and shallot until soft and lightly browned, about 5 minutes. Place the sauteed onion, shallot, roasted squash, lime juice, ginger, and chicken stock (start with 1 cup and add more until you get your desired consistency. I used 1 1/2 cups) in a blender and blend until smooth. Transfer the soup back to the pot and heat until warm.
Taste and add salt and pepper, if desired (I didn’t think it needed any). Serve with a sprinkle of fresh or dried cilantro and a drizzle of honey. Enjoy!