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[quote=Anonymous]I don't really do recipes, so I can't give you any measurements or anything.

Mine goes like this:
Diced onion and celery in olive oil til soft
Squash cooked in chicken broth with a bay leaf til soft
Combine and puree with immersion blender while adding light cream and a ton (a tablespoon or more) of grated fresh ginger. I use a microplaner to grate it. Also, white pepper and salt to taste.

It's really quite simple, but the chicken broth, onion/celery, and bay leaf give it a complexity that folks seem to appreciate.

As an aside: chicken broth. Every time we get a costco roast chicken, I throw the picked-bare carcass into a pot of water (just enough to cover) with a garlic clove, some whole peppercorns, celery tops, onion skins, etc, and simmer for an hour. Wait for it to cool, strain into a large ziplock and freeze flat. Voila. Recipe-ready chicken broth you didn't have to spend $4 on, and it only takes about 10 minutes of active work. I use a lot of chicken broth in my cooking, so the way I figure it, a costco chicken only costs me ONE dollar, instead of five, since every one saves me buying a carton of packaged broth. [/quote]

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