Squash Soup
Squash Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 368
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 57
- Sodium
- 1039
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 368
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 57
- Sodium
- 1039
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Directions
- 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.
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