Squash Soup

1. 1

   Heat the oven to 400 degrees F.

2. 2

   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.

3. 3

   Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

4. 4

   Scoop the flesh from the skin into a 6-quart pot.

5. 5

   Add the broth, honey and ginger.

6. 6

   Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

7. 7

   Using a stick blender, puree the mixture until smooth*.

8. 8

   Stir in the heavy cream and return to a low simmer.

9. 9

   Season with the remaining salt, pepper, and nutmeg.

10. 10

    *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.

11. 11

    Transfer liquid to a blender or food processor and fill it no more than halfway.

12. 12

    If using a blender, release one corner of the lid.

13. 13

    This prevents the vacuum effect that creates heat explosions.

14. 14

    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

No additional tips available.