Squash Soup

By á-174942

Ingredients

• 6 cups seeded 2" wide chunks butternut squash (abt 2 large squash)
• Melted butter for brushing
• 1 tablespoon kosher salt plus
• 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly-ground white pepper
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• 1/4 teaspoon 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 tablespoon salt and 1 teaspoon of the 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.

This recipe yields 4 servings.