I bought a butternut squash last week, and realized a couple days ago that the side it was laying on was developing a veggie pressure ulcer of sorts, so I had to cook it that day. I chopped off the bad part of course. I made this soup with the squash. After reading the reviews I doubled the ginger and roasted the garlic with the squash. The soup itself was pretty good, except I thought the ginger overpowered the subtle flavor of the squash. If I make it again I'll use the amount of ginger that the recipe calls for. I liked this soup, but not any better than this recipe for Southwestern Pumpkin Soup, which is way easier.
I also learned the hard way that you really should follow the directions for the Cuisinart, and not fill the bowl too much, unless you like to have squash puree all over your kitchen counters, which I prefer not to.