Squash Soup




– 3 to 3 1/2 lbs.butternut squash

(approx. 2),seeded & quartered

– Unsalted butter, melted,for brushing

– 1Tbs. kosher salt,plus 1tsp.

– 1tsp.freshly ground white pepper,plus 1/2 tsp.

– 3 C. chicken or vegetable broth

– 1/4 C. honey

– 1tsp.minced fresh ginger

– 1/2 C. heavy cream

1/4 tsp. freshly grated nutmeg

PREPARATION: Heat the oven to 400 degrees F. Place the quartered squash onto a half sheet pan,brush the flesh of the squash with a little butter and season with 1tablespoon of the salt and 1teaspoon of the white pepper. Place in the oven and roast for

30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth,honey and ginger. Place over medium heat and bring to a simmer,approximately 7 to 8 minutes. Using a stick blender,puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt,pepper,and nutmeg. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than

halfway. If using a blender,release one corner of the lid. This prevents the vacuum effe:ct that creates heat explosions. Place il towel over

the top of the machine,pulse a few times then process on high speed until smooth.

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