Menu Enter a recipe name, ingredient, keyword...

Squash Soup

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
  • Melted butter, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg

Details

Preparation

Step 1

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
On a sheet pan lay the squash flesh side up.
Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
Bring to a simmer and puree using a stick blender.
Stir in the heavy cream and return to a low simmer.
Season with salt, pepper, and nutmeg.

You'll also love

Review this recipe

Butternut Squash, Spinach & Gruyere Galette Banana / Pumpkin Bread - Nuwave Oven