Make the Lemon Ginger Rosemary Butter:

1. To make the lemon ginger rosemary butter, heat the butter in a small saucepan over medium heat for about 3 minutes – long enough for it to start to brown a bit.
2. Remove from the heat and immediately stir in the rosemary, lemon zest, grated ginger, and salt
3. stir well and let sit for 5 minutes or so. Strain the butter and reserve the pulp to serve separately.

Make the Ginger Juice:

1. Grate the ginger (a fine Microplane grater works well) and scoop the grated ginger pulp into a fine-mesh strainer.
2. Use your fingers to press the juice into a bowl.
3. You might find it helpful to make a loose fist and run your knuckles around the sides and bottom of the strainer. (You can, of course, speed the process by using a juicer.)

Make the Squash & Wild Rice Soup:

1. To make the soup, melt the butter in a large soup pot over medium-high heat.
2. Add the onions, shallots, serrano, and salt.
3. Cook until softened, about 5 minutes, then add the pumpkin and the water (less if you like a thicker soup, though this soup is nice on the thinner side).
4. Bring just to a simmer and cook until the squash is completely tender throughout about 15 minutes.
5. Note that the time it takes will differ among different squash varietals.
6. Remove from the heat, puree with a hand blender until smooth, and stir in the ginger juice.
7. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste.
8. Serve over a big scoop of wild rice with a dollop of yogurt, some pepitas, the lemon ginger rosemary butter, and a bit of pulp.