1 pound Dean’s sausage, hot or mild

4 pounds butternut or acorn squash

olive oil for coating squash

5-6 cups chicken broth

1/3 cup honey

2 teaspoons minced ginger

sliced green onions

fresh or dried thyme leaves

Roll sausage into small balls; cook and drain, and set aside. Wash squashes and leave skin on.  If using butternut squash, quarter each squash lengthwise and seed the quarters. If using acorn squash, cut in slices and remove seeds.  Oil the squash, sprinkle with salt and pepper, and roast at 400 degrees F until fork tender.  While the squash is roasting, bring chicken broth to a simmer.  Remove skin from roasted squash and dice. Add squash to broth along with minced ginger and honey.  Simmer about 5 minutes then remove from heat and let rest for 5 minutes.  Puree soup in blender or use immersion blender.  Ladle soup into bowls; add a handful of sausage balls and sprinkle with green onions and thyme.