> Butternut Squash Soup
Butternut Squash Soup
2 Butternut Squash, seeded and quartered
Unsalted butter, melted for brushing
2 tbsp. kosher salt
2 tsp. fresh ground pepper
3 cups of chicken broth
1/4 cup honey
1 tsp fresh ginger, minced
1/2 cup heavy cream
1/4 tsp. grated nutmeg
Fresh thyme and prosciutto for topping (optional)

Heat the oven to 400 degrees F. Place the quartered squash onto a half sheet pan, brush with the butter and season with 1 tbsp. of salt and 1 tsp. pepper. Place in the oven and roast for 30 minutes. Squash should be soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer (7-8 minutes). Using an emulsion blender, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remainder salt, pepper, and nutmeg.

Top with fresh thyme and prosciutto - enjoy!
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