Butternut Squash Soup

So, Brian requested some butternut squash the other day.  Those are some big squash, so I thought I'd just make a meal out of it instead of serving it just as a side dish.  I found a recipe from the Gourmet Magazine and got to work.  I think the soup turned out beautifully, fantastic color, savory flavor...baby food-like consistency...ew.  That was the only problem, the texture was just like baby food (and I know that because, despite having no baby at home, we played "baby food roulette" at the EQ activity last week).  I don't know how I could have blended it any smoother.  Anyway, that was the main complaint.  If any of you try it out, tell me if you are able to obtain a silky smooth texture.  

Butternut Squash Soup

1 medium butternut squash

1 medium onion

1 Tbs. freshly grated ginger (optional)

3 Tbs. butter

3 cups chicken broth

1-2 cups water as needed (for thinning out the soup, although I used half cream and half water)

salt and pepper

sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender at 350-425. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. 

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash to the sauce pan. 

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion.

Okay, I didn't use the ginger.  And I used about a cup of heavy whipping cream as a replacement for some of the water.  And it took about an hour and a half for my squash to roast...at 400.  Of course, my oven sucks, so maybe for you people who have a good oven, it would be less time.  Anyway, all in all, it had a great flavor.