Toss the squash and shallots in a large bowl with a bit of oil, then roast at 400°F till the squash is tender and the shallots are golden, 20-25 minutes.

While the squash and shallots are roasting, grate the ginger and chop the garlic. About five minutes before the squash and shallots are done, heat the butter (or fat of choice) over medium heat. Add the ginger and garlic and stir till they are coated with the fat, but not turning brown. When the squash and shallots are done, add them and pour the stock in to cover the squash. Allow to heat for 10-15 minutes.

Using an immersion blender or a countertop blender, blend the vegetables to puree them. Add more stock, if needed, to thin the soup to the consistency you like.

Serve with any or all of the following: homemade croutons, chopped bacon, fried sage leaves, drizzle of crème fraiche or olive oil.