- Preheat the oven to 190°C (375°F).
- Line a baking sheet with parchment paper.
- Using a chef's knife and a cutting board, cut squash in half lengthwise (see chef's secret).
- Brush both squash halves with 15 mL (1 tbsp.) olive oil.
- Sprinkle with half the salt.
- Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
- Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
- Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
- Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
- Bring to a boil and simmer on low heat for 10 minutes.
- Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
- Add a little broth if necessary.
- Serve the hot soup in shallow bowl with chosen toppings.
Always choose a heavy squash that still has its stem. Use a large chef's knife to cut the squash. Remove the stem by hitting it with non-cutting part of knife. Place squash horizontally on cutting board.
Pierce centre of squash with knife point and move blade back and forth. Repeat by pushing knife point in deeper until squash splits in two. You can also cut the squash in half by hitting the chef’s knife
with a mallet.