3 T butter or olive oil, as you prefer
1 medium onion, chopped
2 large garlic cloves, chopped
1 quart chicken broth
1 large butternut squash, peeled and cut into 1" chunks
1 t thyme
1 t sage
1/4 t ginger
1/4 t cloves
2 T cream
1/2 t salt, or to taste
1/8 t pepper, or to taste
Saute onion and garlic in butter until transparent.
Add broth, squash and herbs.
Bring to a boil, then simmer 20 minutes.
Puree with a hand blender. (A normal blender works too, but you'll have to pour in the soup in batches.)
Stir in milk and add salt and pepper.
If desired, garnish with roasted squash seeds.
To roast seeds, wash off the strings and squash, spread wet seeds on a baking tray or in a cast iron skillet, sprinkle with salt (and a bit of butter if you like), and bake at 350F for 15-20 minutes. They make a soft crackling sound when they're done, but taste them to be sure.