Ingredients:

1 butternut squash, roasted
1 medium onion, chopped
2 T. olive oil
2 T. brown sugar
1/4 tsp. ginger, grated
salt and pepper
4 cups chicken broth
1 T. butter

Preparation:

Cut the squash in half, put on a baking sheet and roast at 375F for about 45 minutes or until tender. Scrape out the squash and set aside.
Heat olive oil on medium heat and add the onion, brown sugar and ginger. Cook until browned and onion is tender. Add the squash and combine with the onion mixture. Add the broth and salt and pepper. Cover and simmer for about 20 minutes. Using a blender or immersion blender, blend the soup until smooth. Or leave as is if you like more texture. Add more chicken broth if you prefer it thinner. Add more salt if needed.
Stir in butter and serve.

Garnish with fried sage leaves and a grating of Parmesan cheese.

Beautiful presentation Barb! Thanks for the recipe

Thank you Peeps......and you're welcome! It was my first time making it.

That looks and sounds wonderful Barb! I'm always on the lookout for new soup recipes so this is definitely going on my "to do" list.

Thank you Mama! That's how I am too. I love soup!

I did find a couple more that I'll be making in the coming weeks after I tweak them a little bit. lol