butternut squash infused with ginger soup

1  cup		butternut squash
3  tablespoons		tblsp butter
1/4  cup		cooking onion
8  cups		of chicken broth
1  teaspoon		ginger paste
1  tablespoon		cream to taste

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cook the squash in an oven for 1 hour and a half at 350 degrees
while squash cools, cook diced onion in butter until white/clear or soft
add squash (spoon out of shell), pour in chicken broth and simmer for at least 1 hour (preferably 1.5 hours). Stir and add ginger after about 30 minutes of cooking. Once complete, pour or ladle into a blender and liquify. You can add cream and serve right away, or put in canning jar and freeze until a later date.