Butternut Squash Soup

2 medium butternut squash (about 4 lbs), halved & seeded
2 TBS butter, melted
ground nutmeg
salt
fresh ground pepper

1 medium onion, diced into very small pieces
2 TBS butter
1/2 tsp ground pepper
1/2 tsp ground ginger
4 c. warm organic chicken broth (substitute vegetable broth if desired)

1 c. Half & Half (you may substitute milk in a pinch)
1 sprig fresh rosemary

Preheat oven to 350. Line baking sheet with foil. Brush each half of squash with butter, sprinkle generously with nutmeg, salt & pepper, & place cut side down on foil. Bake for 1 hour.

Scoop out the inside of squash carefully (pick off any rind still attached) & place in large bowl of food processor. Puree until smooth, adding a small amount of water if necessary.

In medium stockpot, melt 2 TBS butter & saute onion until it just becomes translucent. Add squash puree, pepper & ginger; cook over low heat, stirring constantly, until heated through. Blend in broth, stirring until smooth. Allow to come to a simmer, then reduce heat to low & cook, covered, for 20 minutes, stirring often.

Meanwhile, combine Half & Half and rosemary in a small saucepan & heat on low until skin just starts to form. Remove from heat, take out rosemary & stir Half & Half quickly into soup mixture. Heat an additional 5 minutes, stirring often, to combine flavors.

If very smooth soup is desired, return soup to food processor in small batches & re-blend.