1 32 ounce bag of cubed butternut squash (= 8.25 cups)1 TBS of olive oil to roast the squash plus 2 tsp to saute the onions and garlic1 medium onion3 cloves of garlic2 TBS of minced fresh gingersalt, pepper, cinnamon, curry and other spices to taste4 cups of vegetable broth (or chicken broth)approx 2-3 cups of water