Roasted Squash Garlic Soup

INGREDIENTS
1    acorn squash, about 1 to 1 ½ pounds or similar
12   fat cloves garlic, unpeeled
1    cup low sodium chicken or vegetable broth
1    cup dry white table wine
1    cup water
½   teaspoon ground ginger
2    tablespoons olive oil
1    medium white onion, chopped

METHOD

Preheat the oven to 375 F. Cut the squash into quarters length-wise, remove all the seeds and stringy stuff and place on a small roasting pan, skin side down. Place the garlic cloves into an oven proof bowl. Put the roasting pan and the garlic bowl into oven and cook for 15 minutes. Remove the garlic bowl and allow it to cool. Continue cooking the squash for 10 minutes. Remove the squash and allow it to cool.

In a large sauce pan over medium heat, add 2 tablespoons of olive oil and the onions. Cook for 5 to 6 minutes until they are translucent.

Scrape the squash out of the skin or peel the squash and cut it into cubes. Add the squash to the sauce pan. Remove the roasted garlic from each clove and add to the pan. Add the broth, wine, water and ginger, stirring each ingredient into the mixture. Bring to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes to thoroughly cook and meld the flavors.

Working in batches if necessary, place the soup into a food processor or a blender and process to a puree. Return the soup to a clean sauce pan over medium heat, reheat for a few minutes and serve.