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Butternut Squash Soup


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  • 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



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.

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