Butternut Squash Soup with Ginger
4 butternut squash (about 8 pounds total), halved lengthwise, seeded
4 tablespoons cottonseed oil
4 cups thinly sliced onion
2 tablespoons golden brown sugar
4 Tbsp. minced fresh ginger
4 garlic cloves, coarsely chopped
1 cinnamon stick
10 cups (2- 1/2 quarts or more) cold vegetable broth or water
Salt and pepper to taste
chopped chives and parsley for garnish
Preheat oven to 375 F
Oil baking sheet. Place squash; cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in large heavy pot over medium-low heat. Add onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes.
Add squash and broth. Raise heat to max and bring to boil.
Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Cool.
Working in batches, puree soup in blender. Return soup to pot.
Season soup with salt and pepper. To serve, bring to simmer, thinning soup with more broth if necessary.
Ladle into bowls. Garnish with a swirl of chopped chives or parsley.