Squash: cut one butternut or other squash in half, scoop out the seeds, and cut the halves in quarters. Roast at 400′ for 30 minutes or until soft. Scoop the meat from the skin.
Carrots: grate three carrots.
In a dutch oven or other pot, saute 1 medium yellow onion in olive oil until translucent. Add 1 tsp. cumin, 1/2 tsp. grated ginger, and salt to taste.
Pour in 2 cups water. You can substitute chicken stock for some or all of the water if you have it and you’re not making the vegan version.
Add the squash and grated carrot.
Bring to a boil, stirring to smash up the squash, then reduce to low and simmer as long as you can – 30 minutes is nice, an hour if you have the time.
Serve hot. If you like you can puree it by pouring into a blender or with an immersion blender right in the pan.
Optional: drizzle on a bit of olive oil, or a bit of cream.
Source: I’m not going to guarantee I haven’t read a recipe like this somewhere, but I didn’t look at one to make this soup. I was using up (Paul Gregory’s CSA) squash, Ted suggested carrots and cumin, and I realized ginger would kick it up a notch.