Ingredients:

6 cups (~ 2 lbs.) butternut squash, cubed
2 Tbs olive oil  
1 medium onion, chopped
1 carrot , chopped
1 celery stalk, chopped
1-2 cloves garlic, minced (~2tsp) 
2 tsp fresh ginger, minced or grated 
4-5 cups chicken bone broth (or vegetable broth for vegan soup) 
1 Tbs fresh sage (optional) 
Salt and pepper to taste 

Directions:

1. Preheat oven to 350°. 
2. Toss butternut squash cubes with olive oil and roast for ~30 minutes. 
3. Sauté chopped onion, carrot and celery ~5 minutes until soft 
4. Add minced garlic and fresh ginger.  Sauté another minute. 
5. Combine everything so far with 4-5 cups chicken bone broth in a large pot.  Note: if using bone broth, it will be thicker than a vegetable broth so you may want to add more liquid.  Simmer 10-15 minutes. 
6. Transfer strained vegetables and fresh sage to high power blender and puree. 
7. Add back enough of the broth to desired thickness  
8. Salt and pepper to taste. 

Notes:

Serve with drizzled extra virgin olive oil and pepitas or a dollop of crème fraiche and snipped chives.