Mmmm, butternut squash is so good in so many ways. One of my favorite is to roast large pieces and sprinkle with brown sugar, butter and cinnamon, but today we are going to go savory and soupy! This is a great recipe that I found on good old Foodnetwork.com which always has a great selection of good recipes.
My suggestion with this soup is to roast some extra butternut squash and set aside to munch on! It is as good as candy-especially with some brown sugar and cinnamon!
If you want to make this soup slightly healthier, substitute the cream for coconut milk and the butter for earth balance butter or olive oil.
I hope you enjoy this soup as much as a do!
- 3 to 3½ pounds butternut squash, approximately 2, seeded and quartered
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus ½ teaspoon
- 3 cups chicken or vegetable broth
- ¼ cup honey
- 1 teaspoon minced fresh ginger
- ½ cup heavy cream (or coconut milk)
- ¼ teaspoon freshly grated nutmeg
- 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 1 tablespoon of the salt and 1 teaspoon 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.