Butternut Squash Soup

By contessawannabe

Ingredients

• 6 C butternut squash (about 2 squash)
• Melted Butter
• 1 T Kosher salt, plus 1 t
• 1 t white pepper, plus ½
• 3 C Chicken stock
• 4 T honey
• 1 t minced ginger
• 4 oz heavy cream
• ¼ t nutmeg
• Sherry

Preparation

Step 1

Brush squash with butter and season with 1 T salt and 1 t white pepper. Bake flash side up putting sherry in seed cavity – about teaspoon in each squash.
Roast at 400 for 30 – 35 minutes….check to see if soft with fork.

Scoop flesh from squash into a pot, include Sherry and add the stock, honey and ginger. Bring to a simmer and puree with a stick blender (or use blender). Stir in heavy cram and return to a low simmer. Season with salt, pepper and nutmeg. I have added more Stock and cream because soup was so thick.