Butternut Squash peeled, seeded and cut into 1/2 inch cubes
Kosher Salt to taste
Freshly ground black pepper to taste
Add oil to a stockpot and heat over medium heat. Add onion and garlic, cooking until softened, about 6-8 minutes. Add grated ginger, paprika, along with the carrot and butternut squash, stirring well to combine.
Add broth and bring to a boil. Reduce to a simmer and cook, partially covered, for about 20 minutes or until squash is fork tender.
Remove soup from the heat and let cool slightly. Puree with an immersion blender until smooth. Season with salt and pepper, to taste. Garnish with slivered almonds and more pepper to taste.