There are a lot of fall soups out there, and a lot of butternut squash variations. I know that many of them are a sweet and sour type, with apples or other fruit. If that's what you like, you may not like this one. I enjoy the more savory soups, so this has leeks and bacon. Just so you know what you're getting before you try to make it.
1 butternut squash
1 onion or leek (whichever you prefer) chopped
1T fresh grated ginger
1-2 c apple cider
salt and pepper
cooked bacon, crumbled
Quarter and bake your squash for 40-45 minutes. Once cool, scoop out the pulp.
Cook onion and ginger in butter in a saucepan over low heat for about 5 minutes. Add broth and simmer for 10 minutes, covered. Remove form heat and add the squash pulp and puree till smooth. Add cider to desired consistency, and salt and pepper to taste. Return to the stove and cook till hot. When ready to serve, add a splash (or 5) of cream. Garnish with a dollop of sour cream and crumbled bacon.