Butternut Squash Soup

Ingredients

• 1 medium butternut squash (about 2 1/4 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 1-2 tablespoons freshly grated gingerroot; to taste
• 4 cups water
• 3 teaspoons cumin
• salt and pepper
• nonstick vegetable oil cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Cut squash in half, lengthwise. Place upside down on greased cookie sheet.
3. Bake squash for 45 minutes to 1 hour until tender. Scrape squash into bowl.
   
4. Meanwhile, in skillet sautee onions in olive oil until tender.
5. Puree squash, 1 T ginger, and onion in food processor or blender until smooth; adding a portion of the 4 cups of water as necessary.
6. Over medium heat, mix together remaining ingredients and cook until a slow boil around the edges. Add up to 1 additional tablespoon of ginger, to taste. Slow boil for 10 minutes, stirring frequently.
   
7. Salt and pepper to taste while cooking.

Serve immediately. Great with grilled Swiss cheese sandwiches.