1. Sauté onion, carrots, and celery, in hot oil in a large Dutch oven pot over medium-high heat for 10 minutes or until tender.
2. Add garlic and ginger and sauté 1 minute. Add squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.
3. Process squash mixture in a blender or food processor, in batches, until smooth. Return squash mixture to Dutch oven. Stir in milk and remaining ingredients. Cook over medium heat 5 minutes or until thoroughly heated.
