Squash Ginger Soup

In a large saucepan, heat the butter or oil, add onion and sauté over medium-low heat until onion is very soft and translucent. Add the grated ginger and cook for another 3 or 4 minutes. Add the stock and the squash and bring to a boil. Lower heat, cover and simmer for 25 to 30 minutes until squash is very tender when pierced with a fork.

Remove from heat and purée soup in batches in a blender or food processor. Return soup to saucepan and reheat gently. Taste and add salt and white pepper as desired. Serve hot.

Variation: Substitute peeled, sliced carrots for part or all of the squash to make another delicious version of this soup.