Autumn Squash Soup
6 cups (about 2 large squash) butternut squash, seeded and cut into 2″ wide chunks
Melted butter or extra virgin olive oil, for brushing
3 cups chicken or vegetable stock
4 Tbsp honey
1 tsp fresh ginger, minced
4 oz heavy cream
1/4 tsp nutmeg, plus more for serving
Sea salt and freshly cracked white pepper to taste.
- Preheat oven to 400F.
- Brush the flesh of the squash with butter/EVOO, and season with 1 tablespoon each of salt and pepper, or more to taste. Lay squash flesh-side up on a sheet pan, and roast for 30-35 minutes until flesh is soft.
- Scoop the flesh from the skin, and add stock, honey, and ginger. Bring to a simmer and puree using an immersion blender. Add heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg, and serve.