In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.
Add the broth and squash. Bring to a boil and simmer, covered, for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth. Season with salt and pepper. Serve warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.