Instructions:

Preheat oven to 420F. Cut the butter nut in half lengthwise and remove all seeds and membranes. Drizzle with olive oil and liberally salt and pepper the open side of the squash, rubbing the olive oil and seasoning throughout the inside of the squash. Place the squash on a baking sheet face down and bake for 1 hour until the squash is tender.

In a medium pan, add the onion and 2 tablespoons olive oil. Sauté on medium until the onion is translucent. Add the garlic and ginger and cook for an additional 2 minutes.

Add chicken broth and stir. Remove the flesh from the skin of the squash and add to the pot of chicken broth. Bring it to a boil. Let Simmer for 15 minutes.

Using an immersion blender or your standard blender, blend the broth, onions, and squash to a creamy consistency. Return to the pot and bring to a low simmer.

Add the cayenne and cream and stir well. Bring back to a simmer and add salt and pepper to taste.

Serve with croutons, pine nuts, and a sprinkle of smoked paprika on top. Enjoy.

Make it a meal: Rack of Lamb, Roasted Broccoli with Maple Pecans, and Easy Jambalaya