1 butternut squash,
1 quarter-sized slice fresh ginger, peeled and seeded
2/3 cups chicken stock
1 shallot, peeled, and sliced
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1. Preheat oven to 450*F.
2. Place squash, shallots, ginger root, and 1 cup chicken stock in a shallow pan
3. Bake 1 hour or until squash is soft.
4. Place pan contents in food processor with steel blade. Process until smooth, gradually adding stock, salt, cardamom until puree.
5. Reheat if necessary.