1 medium acorn squash
3 tablespoons (45 mL) canola oil
1 large onion, diced
2 garlic cloves, chopped
2 teaspoons (10 mL) freshly chopped ginger
6 cups (1.5 L) chicken stock
4 tablespoons (60 mL) butter
Salt and pepper, to taste
Garnish: sour cream, chives
Peel acorn squash and remove seeds. Chop squash into 1-inch (2.5 cm) cubes and set aside.
Heat heavy-bottomed pot over medium heat, and add canola oil. Add the squash, onion, garlic and ginger and sauté for 10 minutes, until tender. Then add the chicken stock and simmer for 25 minutes.
Remove from heat and blend in a food processor or blender. Once blended place into a fresh pot and return to heat. When soup comes back to a simmer, whisk in the butter and season with salt and pepper. Serve with a teaspoon (5 mL) of sour cream, and chives. Makes 6 servings.