This is the yummiest squash soup ever! But it makes a lot, so I would have friends over next time I do it....
Butternut Squash Soup
6 cups (about 2 large squash) seeded 2inch wide chuncks
Melted butter for brushing
1 Tablespoon kosher salt, plus 1 teaspoon
1 teaspoon ground pepper, plus 1/2 teaspoon
3 cups chicken stock
4 Tablespoons honey
1 teaspoon minced ginger
4 oz heavy cream
1/4 teaspoon nutmeg
Preheat 400 F
Brush flesh of squash with a little butter and season with 1 Tablespoon salt and 1 teaspoon pepper. Bake in oven flesh side up. Roast for about 30-35 minutes or until soft.
Scoop the flesh from skin into a pot and add the stock, honey, and ginger. Bring to simmer and puree using a stick blender. Stir in heavy cream and return to a low simmer. Season with salt, pepper, nutmeg.
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3 comments:
do you have to use Kosher salt?
no.
If you don't use kosher salt, you have to add pork.
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