Butternut Squash Soup With Ginger

The Squash

First, preheat the oven to 375 degrees F (190 degrees C).
Next, pour a thin layer of water in a baking dish.
Once the water is in the pan, place the squash halves cut side down on the dish.
Next, Bake for approximately 40 minutes, or until fork tender.
Lastly, wait until the squash is cooled slightly and remove the peel.

The Butternut Squash Soup

First, melt the butter in a large pot over medium heat.
Once heated, add the onion, leek and garlic, and saute until tender.
Afterward, Pour the chicken broth into the pot, add the potatoes, and bring to a boil.
Once boiling, cook for roughly 20 minutes, or until potatoes are soft.
Next, add the squash, and blend with an immersion blender to puree the soup until perfectly smooth.

To Finish

First, return the smooth, blended soup to the pot.
Next, season the butternut squash soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper.
Once seasoned, stir in the sherry and half-and-half cream.
Importantly, heat the soup through, but do not boil!
Lastly, ladle into bowls, and top with a dollop of sour cream/creme fraiche.