Nothing says fall quite like soup, and we’re having a love affair with squash soup. This one is so healthy and so delicious!
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon minced fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- Heat the oven to 400 degrees F. Place the squash on a sheet pan, brush with butter, season with 1 tbsp salt and 1 tsp of pepper. Roast for 30 to 35 minutes, or until soft and tender. Scoop flesh from the skin into a 6-quart pot. Add broth, honey and ginger. Place over medium heat and bring to a simmer for approximately 7-8 minutes. Using a stick blender, puree mixture until smooth.
- Stir in cream and return to simmer. Season with remaining salt, pepper and nutmeg.
- When blending hot liquids: Allow to cool for at least 5 minutes. Transfer to a blender or food processor and fill no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
* Recipe courtesy of Foodnetwork.com (Alton Brown)