Creamy Carrot and Ginger Soup

Preheat oven to 350º F. Lightly grease a baking sheet.

Scoop seeds out of the squash half, place cut side down on prepared baking sheet. Bake for about 35 minutes, or until softened when pierced with a fork. Allow squash to cool, cut into chunks and set aside.

Heat olive oil in a large heavy bottomed saucepan over medium heat. Add chopped onion and crushed garlic. Cook until onions are soft and translucent and garlic is fragrant. Pour in chicken broth; add squash, carrots, ginger, and dill. Bring to a boil and cook for about 20 to 25 minutes, or until carrots are fork tender. Remove 1/4 cup carrot slices to use as garnish.

Puree remaining mixture using a blender or immersion blender. If soup is to thick add a small amount of chicken broth or water. Return soup to pan and heat through. Season with ground cinnamon, salt and pepper. Stir in cream or sour cream.