A bit of fresh ginger balanced with the kick of ground ginger turns sweet and rich squash soup into much more than the sum of its parts. Whereas many butternut squash soup recipes include cream, this version suggests just a dollop of sour cream or crme frache as a finishing touch. Blending the soup is what gives it a wonderful velvety texture. Butternut squash is called for in this recipe, but any winter squash will be just as tasty. This soup is a flavorful beginning to a bigger meal or makes a nice light dinner with crusty bread and a fresh salad.