Heat oven to 350 F.

In large bowl, toss together onion, carrot, squash, two tablespoons olive oil and salt.

Place on roasting pan or baking sheet and bake for one hour, or until tender. Once cooled, scoop and scrape squash away from skin and add back into bowl with onion. Discard skin.

In large pot, saute ginger and garlic in about 2 tablespoons of olive oil for a few minutes.

To same pot, add chicken stock and cilantro; bring to boil.

Carefully add roasted vegetables and simmer for about 20 minutes.

Remove from heat, stir in half and half and allow to cool.

In batches, add to food processor or blender and process until thick and creamy.

Pour back in pot, reheat and simmer for an additional few minutes until ready to serve.

Garnish with chopped cilantro and/or sour cream or creme fraiche.