Tuesday, October 19, 2010

Butternut Squash Soup

A delicious soup for a rainy fall day. A definite repeat in our house.

Butternut Squash Soup
Adapted From: Food Network
Printable Recipe
6 cups (2 large squash), seeded
Butter or olive oil for brushing
1 T Kosher salt
1 tsp pepper
3 c chicken or vegetable stock
4 T honey
1 tsp ginger
4 oz heavy cream

Preheat oven to 400 degrees.

Brush the flesh of squash with olive oil or butter. Season with salt and pepper. Lay squash on a sheet pan flesh side up. Roast for 35 minutes or until flesh is soft.

Scoop the flesh from the skin into a pot and add stock, honey, and ginger. Simmer and puree with immersion blender. Stir in cream. Simmer. Garnish with nutmeg, salt, and pepper.

1 comment:

  1. Honey, wow...never had honey in it before, bet that is a good flavor for it. Will try. Make this all the time in the fall and never tire of it. Will try your recipe next time. Gorgeous photo of it.


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