Roasted Butternut Squash Soup

1. Preheat oven to 375F.  Slice the butternut squash in half lengthwise and use a spoon to remove the seeds and membrane.
2. Transfer the squash to a sheet tray and coat with olive oil and seas with salt and pepper.  Place the squash cut side down on the baking sheet and roast for 60 minutes or until tender.  Remove from oven and set aside.
3. Once the squash is cool enough to handle, scoop the flesh out of the skin into a bowl and set aside.
4. Over medium heat bring a soup pot to temperature.  Add the olive oil, onion and celery and saute until onions are translucent.  Add the garlic and ginger and cook for another 1-2 minutes until fragrant.  Add the roasted squash, and stock to the pot.  Bring to a simmer and cook for 30-40 minutes.
5. Blend the mixture in a blender until smooth.  Return soup back to the pot and add the cream.  You can adjust the consistency with more stock if it is too thick.  Season to taste with salt and pepper.  When ready to serve ladle soup into serving bowls and garnish with pepitas and chopped basil or parsley.

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