A delicious soup for a rainy fall day. A definite repeat in our house.
Butternut Squash Soup
Adapted From: Food Network
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.