Squash Soup

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushingbutter
• 1 tablespoon kosher salt, plus 1 teaspoonsalt
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoonpepper
• 3 cups chicken or vegetable stockchicken
• 4 tablespoons honeyhoney
• 1 teaspoon minced gingerginger
• 4 ounces heavy creamheavy-cream
• 1/4 teaspoon nutmegnutmeg

1. 01Preheat the oven to 400 degrees F.
2. 02Brush 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.
3. 03Scoop 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.

Calories

367 kcal

Protein

8 g

Fat

18 g

Saturated fat

10 g

Carbs

50 g

Fiber

5 g

Sugar

26 g

Sodium

1039 mg

Cholesterol

50 mg

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