Butternut Squash Soup & Variations

I tried this soup a few weeks ago and it was delicious.  I think it is a good base and has some good add-in ideas.  When I made it, I used the following ingredients (my add-ins are bolded):

4 lbs. butternut squash

2 medium onions

3 cloves garlic

3 T butter 

1/2 tsp salt

8 cups chicken broth

2 medium sweet potatoes, peeled and cubed

1/2-1 jalepeno (no seeds)

grated ginger

milk

cinnamon and nutmeg on top

BTW, the squash in your bag this week is BANANA squash, but I think it would work as well. Also, I cooked the whole squash in the oven for awhile first to make it easier to cut.  Find the entire recipe and cooking instructions HERE.  

Banana Squash

Cut the squash into 2" squares, leaving the skin on.  Place skin side down on baking dish.  Put a pat of butter and salt/pepper on each piece.  Bake at 350 for approximately one hour, or until squash is tender.