Makes 6 servings
4 ½ pounds butternut squash, halved lengthwise and seeded
2 tablespoons vegetable oil
2 small onions, thinly sliced
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
2 garlic cloves, chopped
1 small cinnamon stick
5 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper, to taste
Frizzled sage or fresh parsley
Preheat the oven to 375°F. Cover a sheet pan with aluminum foil and lightly coat with pan spray. Place squash, cut side down, on the sheet pan. Bake until the squash is very soft, about 50 minutes. Once cool enough to handle, use a paring knife to remove the peel from the squash, then cut it into 2-inch pieces.
Heat the oil in a heavy large pot over medium-low heat. Mix in the onion, brown sugar, ginger, garlic, and cinnamon. Cover the pot and cook until the onion is tender, about 10- to 15 minutes. Add the squash and 5 cups of chicken broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 10 minutes. Discard the cinnamon stick.
Working in batches, puree the soup in a blender. Return soup to the pot. Season the soup with salt and pepper. Bring to a simmer. Ladle the soup into bowls and garnish with any of the above toppings, then serve.