Squash Soup

By SewingDragonfly

From Alton Brown-Food Network

Ingredients

• 6 cups (about 2 large squash) seeded 2” wide chunks butternut squash
• Melted butter, for brushing
• 1 T kosher salt, plus 1 tsp
• 1 tsp freshly ground white pepper, plus 1/2 tsp
• 3 cups chicken or vegetable stock
• 4 T honey
• 1 tsp minced ginger
• 4 oz heavy cream
• 1/4 tsp nutmeg

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees.

Brush the flesh of the squash with a little butter and season with 1 T salt and 1 tsp freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30-35 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.