Squash Soup

Ingredients:
(I don't make this soup by weighing out exact quantities. The following quantities are approximate.)
2 lbs squash (any, but those with orange flesh give a nice color)
1 red onion
2-5 cloves of garlic (according to your liking)
1.5 inch ginger root
2 tbsp butter
1 cube organic vegetable stock
salt, freshly ground pepper
For Garnish:
chives, sour cream or yogurt, paprika

Preparation:
Cut squash into quarters, clean. Precook the squash until tender. Slice onion, garlic, and peeled ginger root. Sauté over low heat until soft. Add precooked squash enough water to a little more than cover everything, and cube of stock. Bring to a boil. Then purée everything with a handheld blender, or process in batches in blender or food processor. You can adjust the thickness by adding some boiling water. Serve in heated plates, add 1 tbsp of sour cream or yoghurt per plate, decorate with chives and paprika. We keep left overs in the fridge and reheat.

Variation:
I sometimes add firm grilled tofu, cut into 1/4" cubes. This adds proteins for vegetarians, and makes the soup a meal in itself.