Cut your squash in half and use a spoon to scoop out the seeds. Use 1 tablespoon of olive oil along with your salt and pepper to thoroughly coat each half of the squash and place them cut side up on a baking sheet. Bake for 40 minutes.
Scoop out the inside of the squash into a blender or food processor. Add the broth and remaining spices. Blend the soup until smooth and creamy.
Serve and enjoy!
Notes
This soup is great topped with some extra salt, pepper, or pepitas for some extra flavor.
You can store your leftover soup in an airtight container in the fridge for up to 5 days.
Reheat your soup by microwaving a single serving for 1 minute covered with a paper towel or reheating all of the leftovers in a medium sized pot over medium heat on the stovetop.
If you don’t have coarse sea salt you can use 1 1/2 teaspoons of whatever salt you have. We found that coarse sea salt provided a bit more flavor.
The ground ginger helps amplify the natural flavor of the squash.
Since you are going to scoop out the “meat” of the squash after it bakes, it is not necessary to peel your squash. If you would like to you are more than welcome to.