Marrakech Butternut Squash Chowder

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the butternut squash, and cook until deeply browned and aromatic.
4. Stir in the vegetable stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.