Peel squash with a sharp pairing knife. Cut squash in half and scoop out seeds, then cut squash into small, manageable pieces.

Place squash in a large, deep pot. Add garlic, ginger and salt. Cover with water or turkey stock and bring to a boil. Reduce heat and simmer until squash is tender and easy to pierce. Transfer to a blender or food processor and puree until smooth. Or you can use a long-neck hand mixer directly in pot.
HINT: when cutting squash, always cut with the flat side down to avoid the squash from getting out of control.