Puree of Butternut Squash with Ginger

To begin, peel and seed the squash. Then, dice the yellow onion. Next, peel skins from the ginger root and chop finely. Combine above ingredients in medium stockpot with chicken stock and bring to a hard boil. Cook until squash starts to become soft and then puree until smooth. Bring to a boil and thicken with roux. Add salt and pepper to taste and finish with cream.