Squash Soup

Ingredients:

6  c	(about 2 large squash) seeded 2-inch wide chunks butternut
1  tbsp	Melted butter, for brushing
1.3  tbsp	kosher salt
1.5  tsp	freshly ground white pepper
3  c	chicken or vegetable stock
4  tbsp	honey
1  tsp	minced ginger
4  oz	heavy cream
1/4  tsp	nutmeg

Directions:

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon 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.

Course: Soup   |    Number of Servings: 4   |    Author: Alton Brown