6 cups inch wide chunks butternut squash seeded ( 2 large squash)
1 teaspoon ginger minced
4 ounces heavy cream
4 tablespoons honey
1 tablespoon kosher salt
0.3 teaspoon nutmeg
3 cups vegetable stock
1 teaspoon pepper white freshly ground
Equipment
frying pan
oven
pot
blender
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
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.
