Butternut Squash Soup

1. 1

   Preheat oven to 400*F

2. 2

   Quarter butternut squash, leaving skin on, remove seeds and mushy junk

3. 3

   Melt butter and liberally brush on the skin of the squash, letting it pool in the squash's cup

4. 4

   Roast for 35-40 minutes, until flesh is soft.

5. 5

   Mince garlic

6. 6

   5 minutes before the squash is done baking, mix chicken stock, heavy cream, salt, ground pepper, honey, nutmeg, and ginger in a large pot

7. 7

   Bring mixture to a boil then simmer

8. 8

   In small batches (so as to not clog the blender) scoop flesh from squash into the blender, add some of the simmering mixture and puree. Repeat until all flesh and mixture is pureed, pouring puree into a third holding container.

9. 9

   Once more pass entire puree through blender to ensure consistency of the soup

10. 10

    Presentation:

11. 11

    Scoop soup into bowl

12. 12

    Add a dab of sour cream

13. 13

    Garnish with a shake or two of cinnamon

* Per serving · 4 servings · Values may vary.

No additional tips available.