Prep Time
10 min
Cook Time
40 min
Yields
4 servings
Hearty soup made with butternut squash, chicken or vegetable stock, honey, ginger and some cream.
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ingredients
6
cups butternut squash (about 2 large squash) seeded 2-inch wide chunks
Melted butter, for brushing
1
Tbsp kosher salt
1
tsp freshly ground white pepper, plus ½ tsp
3
cups chicken stock
4
Tbsp honey
1
tsp minced ginger
4
oz heavy cream
¼
tsp nutmeg
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
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.
Step 3
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.