Ginger - Butternut Squash Soup Makes about 4 servings. Carding Brook’s astoundingly delicious fresh ginger, plus their winter squash and stellar Nicola potatoes, are the inspiration for this gorgeous, velvety soup. 4 tablespoons butter 1 large onion, coarsely chopped 3 tablespoons grated fresh ginger, plus 1 tablespoon 2 ½ - 3 pounds butternut squash, peeled, seeded, and cut in cubes (about 5 cups) ½ pound all - purpose potatoes, peeled and cubed (2 — 3 cups) 1 large carrot, peeled and thinly sliced 6 - 8 cups vegetable or chicken broth Salt and freshly ground black pepper ¾ cup plain yogurt Melt butter over medium heat, add onion, and cook for about 5 minutes until beginning to soften. Add ginger and stir for 1 minute. Add 6 cups broth, along with squash, potatoes, and carrot, bring to a boil, reduce heat, and simmer until all vegetables are very tender, about 20 minutes. When cooled somewhat, p uree with immersion blender or in a blender or food processor, in batches if necessary, until smooth. Thin with additional broth or water to desired consistency. Season with salt and pepper to taste. Stir remaining tablespoon ginger into yogurt. Ladle sou p into bowls and pass yogurt for spooning on top. Note: Any type of winter squash can substitute here, but butternut is easiest to peel.