Peel and cube half a large butternut squash, or a whole medium one (approx 2 lbs).
In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes.
Add in chicken stock.
Crush the garlic and thinly dice the ginger, add.
Fill the pot as needed with water, to within one inch of the top.
Cover and cook on medium-low for an hour, until the squash is soft.
Puree using an immersion blender.
Top with cultured cream or coconut milk.