Food Network: Butternut Squash Soup

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Butternut Squash Soup
Recipe courtesy of Gourmet Magazine

Ingredients
1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Directions

Cut squash in half lengthwise, and scoop out the
seeds. Arrange the halves cut side down in roasting pan that has been sprayed with
nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until
very tender. Set aside to cool. When the squash is completely cool, scoop the
flesh from the skin. While the squash is baking, cook the onion and the ginger in
the butter in a saucepan, over moderately low heat, for 5 minutes or until the
onion is softened, Add the broth and simmer the mixture for 10 minutes, covered.
Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food
processor, in batches, and puree until smooth. Add enough water to achieve the
desired consistency, and salt and pepper to taste. Return the soup to the sauce
pan and cook over moderate heat until it is hot. Garnish each portion with the
heaping teaspoon of low-fat sour cream.