Murphy’s Butternut Squash Soup with Candied Ginger

Preheat oven to 325 degrees.

Season squash with 3 tablespoons olive oil, cayenne or hot pepper sauce and salt and pepper. Arrange on baking sheet, cut side down and bake until completely soft. Scoop out flesh and reserve.

In a large saucepan, sauté onions and garlic in remaining 3 tablespoons olive oil. When translucent, add squash flesh and vegetable stock. Bring to a quick boil and cook 5 minutes. Puree in a blender or with an immersion blender. Whisk in rice wine vinegar and candied ginger; taste for seasoning and serve hot. Garnish with toasted squash seeds if you like.