Place squash in a baking dish whole, taking a knife and puncturing it two or three times. Wrap sweet potato in tin foil. Bake both at 350ºF until tender (potato will likely be done in 1 hour, squash may take longer).

When cool, remove flesh from both and mash with a fork. Set aside. Sauté chopped onion and ginger until just translucent and then put this mixture in the soup pot with the mashed squash and chicken broth. Cook roughly an hour. Add more broth, water, or cream if you prefer to get the consistency you wish.

Can be puréed in a food processor or with a stick blender to get a smoother consistency. Add salt and pepper to taste and garnish with cilantro or sage butter. Serve immediately, but can be stored in refrigerator several days.