Butternut Squash Soup – Les Petits Fruits de Pres-d'en-haut

Ingredients

• 2 lb (1 kg) butternut squash (peeled and cut into cubes)
• 1 tbsp (15mL) olive oil
• 1 tsp (4mL) salt
• 1 large onion
• 3 tbsp (45mL) butter or olive oil
• 3-4 cups (750 mL - 1L ) poultry broth
• 2 tbsp (30 mL) fresh ginger (peeled and finely chopped)
• freshly ground pepper (to taste)