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Butternut Squash Soup
For my BB'ers this stuff is AMAZING!
2 Butternut squash, seeded and quartered
Unsalted butter, melted for brushing
1 Tbsp Kosher salt + 1 Tsp
1Tsp freshly ground white pepper, plus 1/2 Tsp
3 cups chicken or vegetable broth
1/4 cup honey
1 tsp minced fresh ginger
1/2 cup heavy cream
1/4 tsp freshly grated nutmeg
Heat oven to 400* place quartered squash onto pan , brush flesh with butter and season with 1 tbsp of salt and 1 tsp of white pepper. Roast for 30-35 min until the flesh is soft/tender
Scoop flesh from skin into a 6 quart pot. Add broth, honey and ginger. Place over medium heat and bring to a simmer, approx 7-8 minutes. Using a stick blender puree until smooth, stir in heavy cream and return to a low simmer. Season with the remaining salt, pepper and nutmet.
***you can also use a blender, just only fill it halfway and keep part of the lid open so it doesn't explode.
Re: Butternut Squash Soup
Sounds fabulous!
We might have to do this with ours