the baby ate this soup eagerly, even cold the next day. it's easiness is the payoff for mashing up a big batch of squash one evening. next time i'll double these quantities, this yielded 3 nonhuge servings.
sautee in ghee with generous pinch of salt until onion is translucent
1 onion, chopped
2 inches ginger root, minced
2 c. pureed winter squash
3 c. chicken stock
1 tsp garam masala
puree with immersion blender, cover, and bring to a simmer. can be served immediately, but i think it gets more delicious if you let it burble away on low while preparing the rest of dinner. season to taste with salt and black pepper.