Turban Squash soup

Start with a good-sized winter squash. I used a turban squash that gave me about two cups of pulp. Wash, cut in half, seed, and bake at 375 for an hour. Let cool and then scoop the pulp into a saucepan. Add the same quantity chicken broth as there is pulp, salt and pepper to taste, a tablespoon of butter kneaded with a tablespoon of flour, a quarter teaspoon each of ginger and cinammon, and a quarter cup of julienned ham or sausage. Heat to simmering and serve.