Television personality and author Joan Lunden, mother of seven children, swears by her butternut squash soup, especially in the winter to warm tiny tummies. "My kids love butternut squash and so do I – and it's a good thing, since it's a great source of disease-fighting antioxidants," Lunden says. "This delicious soup is easy to make and provides your entire day's requirement of vitamin A and almost a third of your daily vitamin C requirement. It's one of our favorites!"

Preheat oven to 400 degrees F. Cut squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves, cut side down, in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash for 40 to 45 minutes, or until tender. Set aside to cool. When squash is completely cooked, scoop out flesh. While squash is baking, melt butter in saucepan and cook onion and ginger over moderately low heat for five minutes or until onion is softened. Add onion mixture to squash pulp and transfer to blender or food processor, in batches. Puree until smooth. Add enough water to get desired consistency. Add salt (optional) and pepper to taste. Return pureed mixture to saucepan. Add broth and simmer covered for 10 minutes. Garnish with a dollop of sour cream. Serve in hollowed-out baby pumpkin halves to really delight your family!