The Culinary Institute of America recipe calls for cooking the squash in chicken stock. I opted to roast the squash in the oven. This approach speeds up the process and gives the chance for just a bit of browning.
I browned an onion and some ginger.
Just for fun, I added a splash of sesame oil.
I combined the squash, onion, ginger, sesame oil, and chicken stock in the blender. I was making a pot of chicken stock which I fed directly into the soup.
I returned the blended mixture to the pot and added cream. I let it cook for just a few minutes to combine the flavors. The result was very enjoyable on a cold winter’s evening.