Squash Soup Recipe

Squash Soup Recipe

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 6quart 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 read more 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 effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Oh My Yumminess! I was sad we didn have more leftover because I wanted the leftovers for lunch! I loved the sweetness and creaminess, and the little kick from the fresh ginger. I am also a big fan of freshly grated nutmeg so that sent it over the top for me. My youngest wasn much of a fan, but my older daughter ate three bowls! This is something I want to make and freeze so that I can have it for lunch on chilly days. I served this with a home made loaf of french bread, I think Parmesan toast would have been great too.