Health: Healthy Holiday: A Satisfying Thanksgiving Soup

Butternut Squash Soup
4 butternut squash, about 2 lbs each
5 Tablespoons extra-virgin olive oil
½ cup diced onion
1/8 cup brown sugar
½ tsp ground cloves
1 cup non-fat milk
10 cups chicken broth
Salt, to taste
Pepper, to taste
Crystallized ginger, garnish
Chives, garnish

Preheat oven to 350 degrees F. Cut squash in half lengthwise. Peel and remove seeds. Rub squash with olive oil, kosher salt and freshly ground pepper and roast in oven until tender, about 45 minutes to 1 hour. When done, puree squash in a food processor. Heat olive oil and sauté onion in a soup pot until onions are soft, about 6 to 8 minutes. Add pureed squash, brown sugar, cloves, chicken stock and milk to the soup pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust salt and pepper to taste.
Garnish with small pieces of crystallized ginger and snipped fresh chives. Makes about 1 gallon.