1 medium butternut squash, halved, seeds removed, or a 1 1/4 pound
piece of a Hubbard or other large winter squash
1 cup water
1 tablespoon butter or olive oil
1 large sweet onion, chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups milk


1. Preheat oven to 375 degrees F. Place squash, cut sides down, in shallow roasting pan. Add water; cover tightly with aluminum foil.
2. Roast squash 50 to 60 minutes or until tender. Transfer squash, cut side up, to platter to cool. Measure liquid remaining in pan and add water or discard liquid, if necessary, to make 1 cup.
3. Remove and discard peel from squash. Coarsely chop squash and place in blender or food processor with reserved 1 cup cooking liquid. Puree until smooth.
4. In a 4-quart Dutch oven or heavy saucepan, heat butter. Add onion and sauté until just starting to brown. Stir in flour, salt, ginger and pepper.
5. Gradually add milk, stirring constantly to prevent lumps. When all milk has been added and mixture has thickened slightly, stir in squash. Simmer 5 minutes and serve.

We use butternut squash for this soup recipe, but any other winter squash will do. However, if you choose a less fleshy squash, such as acorn, you will need to roast about 1 1/2 pounds to get the same amount of puree (about 2 cups). If you plan ahead and roast the squash while something else is in the oven, this soup can be assembled quickly. You may prepare the soup through Step 3 up to 1 day ahead of time.

Roasted Squash Soup
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