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Squash Soup

Squash Soup
PREP TIME
10 min
COOK TIME
40 min
YIELDS
4 servings

Hearty soup made with butternut squash, chicken or vegetable stock, honey, ginger and some cream.

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Ingredients

6
cups butternut squash (about 2 large squash) seeded 2-inch wide chunks
Melted butter, for brushing
1
Tbsp kosher salt
1
tsp freshly ground white pepper, plus ½ tsp
3
cups chicken stock
4
Tbsp honey
1
tsp minced ginger
4
oz heavy cream
¼
tsp nutmeg
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Step 3

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

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