Butternut Squash and Ginger Soup

Peel the Squash. Remove the seeds and pulp. Weigh the peeled squash to 5 pounds.
Arrange on 2 lightly oiled sheet pans, and bake at 350 for 1 hour (rotating after 30 minutes)

While squash is cooling, heat steam kettle and add the canola oil.
Add onion, garlic, and ginger and saute for about 5 to 10 minutes.

Add remaining ingredients, including squash, and simmer.

Remove from heat and blend the entire soup to a creamy consistency.
If you like it chunky, leave chunks. It's your soup now.
Enjoy!