Creamy Squash Soup

1 Acorn Squash (about 1 pound of cooked flesh) You can also use butternut or buttercup squash

2 Cups Chicken Broth

1 Teaspoon Chives, I used dried, fresh is great too!

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cinnamon

1/8 Teaspoon Pepper

1/8 Teaspoon Salt

1/2 Cup Half and Half

1. Preheat oven to 375°

2. Cut squash into quarters, removing seeds. Line baking dish with foil, add 1/2 cup of water in bottom of dish, drizzle with a little olive oil, cover with more foil. Bake for 30-40 minutes until tender.

3. While squash is baking, bring chicken broth and spices up to a slow simmer.

4. When squash is fully cooked, scrape flesh from squash, adding it to chicken broth. Simmer on low for a couple minutes.

5. Carefully spoon hot soup into blender or use immersion blender directly in pot to puree. If using regular blender, scoop pureed mixture back into pot.

6. Add 1/2 cup of half and half to soup, stirring until well incorporated. If you prefer a creamy soup, by all means add more half and half. If you prefer a more liquid-y soup, adding more broth or water is just fine until you achieve the consistency you prefer.

7. Optional- add a dollop of sour cream for serving.