Cream of Squash Soup

1 medium squash cut in half or wedges and cook in oven for 1 hour or until tender. Allow to cool and scoop out flesh from skin.

3 Tablespoons butter
1 leek, chopped
In saucepan, saute butter and leek. Add,
1/2 teaspoon ground ginger.
Stir in squash. Add 4 Cups chicken broth.

Simmer for 20 minutes. Puree in blender. Serve.

~~Try butternut squash or pumpkin for this recipe.