Directions:
Halve squash lengthwise. Discard seeds and strings; peel and cut into 1/2-inch pieces. In a large saucepan, bring squash, garlic, ginger and chicken broth to a boil. Reduce heat to a simmer and cook partially covered, until squash is tender, about 20 minutes. Purée mixture in a blender; return to pan and salt and pepper to taste. Stir in optional tomatoes and ham.
For dumplings: Sift together corn meal and flour. With a pastry cutter, blend in butter until mixture resembles coarse crumbs. Add milk, egg and green onions; stir until batter is just combined. Drop by rounded tablespoonfuls onto soup. Simmer covered, until dumplings are just cooked through, about 12 minutes.
