Butternut Squash Soup

1 butternut squash
1 medium onion , chopped
1 Tbl. grated fresh ginger
1 Tbl. olive oil
3 cups of chicken broth
salt and pepper to taste

Cut squash in half and remove seeds. Place face down on cookie sheet coated lightly with olive oil. Roast in 350 degree oven until tender. About 40-45 minutes. When it is done roasting, allow it to cool.
While squash is roasting , saute onion and ginger in olive oil until slightly cooked. Add chicken broth and simmer for 10 minutes with cover on.
When squash is cooled scoop out squash and add to broth mixture.
Puree soup in blender or food processor until it is a creamy consitincy. Add water if needed. Salt and pepper to taste.
Very good and low calories and low fat. Healthy !!!