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Butternut/Pumpkin: Good Eats' Butternut Squash Soup *

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

6 cup seeded chunks butternut squash -- cut 2" cubes
melted butter, for brushing
1 tablespoon kosher salt, plus 1 tsp
1 teaspoon fresh ground white pepper, plus 1/2 tsp
3 cups chicken stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg


Recipe

Preheat the oven to 400ºF. 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. 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. Yield: 4 servings.