Squash Soup

By Love2cook_

Ingredients

• 3 to 3 1/2 pounds butternut squash, seeded and quartered
• unsalted butter, melted for brushing
• 1 T kosher salt, plus 1 tsp.
• 1 tsp ground white pepper, plus 1/2 tsp
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 tsp ground ginger
• 1/2 cup heavy cream
• 1/4 tsp grated nutmeg

Preparation

Step 1

Heat oven 400 degrees
Place the squash with skin up, brush with butter, 1 T salt and 1 tsp white pepper. Roast for 30-35 mins until flesh is tender and soft. Scoop flesh from skin into 6 quart pot. Add broth, honey and ginger. Cook medium heat to simmer 8 mins. Puree in blender, processor or stick blender to smooth. Stir in the cream and return to simmer. Season with remaining salt, pepper and nutmeg.